Gluten-Free Sweet Potato Casserole
The creamy sweet potato filling and buttery brown sugar pecan topping are so good, no one ever guesses this classic recipe was made gluten-free.
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Servings: 12 + Servings
Ingredients
For sweet potatoes:
- 6 cups mashed sweet potatoes 3-4 large sweet potatoes
- 3/4-1 cup sugar
- 1/2 cup milk
- 1/4 cup butter melted
- 3 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon salt
For the topping:
- 1 cup light brown sugar
- 1 cup chopped pecans
- 1/2 cup flour can substitute Bob's Red Mill GF 1 to 1 Baking Mix
- 1/4 cup butter
Instructions
- Cook Sweet Potatoes. Place sweet potato cubes in a large pot and cover by at least 2-3 inches of water. Bring to a boil over medium-high heat. Boil until fork tender (potatoes will pierce easily with a fork). Drain sweet potatoes in a colander and add them to a large bowl.
- Combine. Add sugar, milk, melted butter, eggs, vanilla, and salt.
- Mash with a potato masher or hand mixer until no lumps remain. If needed, add 1-2 Tbsp additional milk if your mixture seems too thick. (For perfectly smooth mash, you can work in batches and puree in a food processor or blender. This is my preference!)
- Transfer. Pour the mashed sweet potato mixture into a glass or ceramic 9x13 baking dish and smooth the surface. (You can make the sweet potato casserole up to this point the day before Thanksgiving, if desired. Simply cover the baking dish and refrigerate)
- Preheat. When ready to bake the sweet potato casserole, preheat the oven temperature to 350 degrees F.
- Make The Pecan Topping. In a medium bowl, combine brown sugar, chopped pecans, gluten-free flour and softened butter. Use a hand mixer, pastry blender, or fork to mix the butter into the dry ingredients, until the flour and sugar is moist enough that clusters start to form.
- Sprinkle pecan crumble mixture on top of the sweet potato filling.
- Cover the dish with aluminum foil and bake 25 minutes at 350 degrees.
- Remove foil and bake another 15-20 minutes. If pecans begin to brown too quickly, simply cover with foil again.
- Serve & Store. Enjoy warm from the oven. Store leftovers covered with plastic wrap or foil in the fridge 2-3 days. (You *can* transfer it to an airtight container, but I find the layers preserve better in the casserole dish.)
Notes
- Make-Ahead Tips. To make this casserole in advance, I recommend mixing up the sweet potato filling and storing it in the refrigerator. Make the pecan topping and store separately in a bag or airtight container. Sprinkle the topping onto the filling right before baking.
- If you’ve got multiple things in the oven (like Turkey or Stuffing), allow yourself some extra time for baking. If your oven is set to a lower temperature or full of other dishes, you’ll need to bake this closer to an hour, since the oven has to work harder to cook all those dishes at once. Be sure to watch your pecans, so they don’t burn. (I only remove the foil when there’s about 20 minutes to go.)
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Nutrition facts are an estimate only and will vary based on brands and amounts used.