Gluten-Free Sweet Potato Casserole [Dairy-Free]

Packed with cozy fall flavors and topped with a crunchy pecan oat crumble, this vegan gluten-free sweet potato casserole is the kind of dish that disappears fast at the dinner table, kind of like chicken thighs with cranberries. or grain-free donuts.

Traditional casseroles often rely on butter, cream, or marshmallows, which don’t work for everyone. After going gluten-free years ago, I started remaking my favorite sides from scratch, and this one quickly became one of my favorite gluten-free side dishes for Christmas, alongside keto deviled eggs and my candied Brussels sprouts. Plus, it can be prepped the day before and baked fresh for a stress-free dinner win.

Ingredients and Substitutions

You can skip the butter, mini marshmallows, and brown sugar in this sweet potato casserole and instead enjoy a healthier twist, but with all the traditional comforting flavor.

• Sweet potatoes: Peel the sweet potatoes and chop them into cubes so that they boil quickly. Likewise, you can roast the sweet potatoes in the oven instead to ensure they're not watery. If you end up having extra, use them for paleo Shepherd's pie.
• Maple syrup: Used in place of brown sugar throughout the casserole. Make sure to use real Canadian maple syrup for the best flavor, and the darker your syrup, the more flavorful the undertones.
• Coconut milk: The secret ingredient to all things dairy-free (learn more about choosing types of coconut milk). You want canned coconut milk and only the thick, white creamy part (drain the water). This is what will bring richness to the casserole.
• Oats: Use regular rolled oats here and make sure to use certified gluten-free oats. When you process them with the pecans, you can leave them as chunky or as soft as you like.

See the recipe card for full information on ingredients and quantities.

Flavor Variations

Nuts: Opting for cashews, pistachios, or a combination of nuts is a subtle way to vary the flavor.

Seasonings: Adding nutmeg, cloves, or more cinnamon to the casserole will shift the tastes.

Dessert-like: Of course, you can sprinkle some marshmallows on top, swirl some vanilla into the sweet potatoes, and make this more of an indulgence, and then pair it with chocolate coconut cookies!

How To Make Gluten-Free Sweet Potato Casserole

Step one: Boil the sweet potatoes in water until tender when pierced with a fork. Drain.

Step 2: Mash the sweet potatoes until mostly smooth.

Step 3: After they’re mostly mashed, add in the coconut milk, cinnamon, and maple syrup. Keep mashing and mixing until smooth.

Step 4: Portion the mashed sweet potatoes into an 8x8 prepared baking dish.

Step 5: Pulse the oats and pecans in a food processor until your desired consistency is reached.

Step 6: Combine all the ingredients for the pecan crumble in a bowl and mix well.

Step 7: Portion the pecan crumble over the sweet potatoes and press down slightly. Cover the dish with aluminum foil.

Step 8: Bake in the oven for 40 minutes then shut the oven off and let it sit for another 15 minutes.

Expert Tips

• Cut small cubes: Smaller sweet potato chunks cook faster when boiling.
• Avoid a watery casserole: Drain well after boiling, or roast instead (no foil) for a drier, richer texture.
• Use thick coconut milk: Stick to canned coconut milk and scoop only the thick cream for the best consistency.
• Choose real maple syrup: Imitation syrup won’t caramelize properly to make the best gluten-free sweet potato casserole.
• Customize your texture: Blend oats and pecans more or less to get your preferred crumble texture.
• Crisp the topping: Broil for 60 seconds if you want that golden crunch (watch it closely).
• Great for any occasion: Whether it’s Thanksgiving with a fruit turkey or a cozy Sunday dinner, this casserole fits the bill.

How To Make It In Advance

This gluten-free sweet potato casserole with pecans is a time saver because it can be made 2 days in advance and simply assembled the day you need it.

To do this, follow the instructions to make the mashed sweet potato base and portion it into the casserole dish. Let it cool fully and then cover with plastic wrap and place it into the fridge.

You can make the crumble topping in advance as well and store it in an airtight container until you need it or whip it up in 2 minutes the day of.

To assemble it when you need it, let the casserole dish come to room temperature (about 30 minutes). Sprinkle the top with the pecan crumble. Cover it with aluminum foil and bake as per the instructions.

Storing Leftovers

This healthy sweet potato casserole can be stored in the fridge for up to 3 days.Let the cooked sweet potato casserole cool before placing it in an airtight container into the fridge. Likewise, you could cover the casserole dish with plastic wrap too.

To reheat it, place the casserole into an oven-safe dish (or remove the plastic wrap from the casserole dish) and let it come to room temperature.

Bake it at 325F until warmed through. You may want to broil it for 60 seconds at the end so that the crumble crisps up again.

Dairy and Gluten-Free Sweet Potato Casserole FAQs

Other Gluten-Free Side Dishes For Your Table

Below are a few other favorite side dishes for the table. I love adding bright colors like heirloom roasted carrots and pops of flavor from something like a citrus spinach salad.

If you tried this Gluten-Free Sweet Potato Casserole Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes!