Dairy and Gluten-Free Sweet Potato Casserole Recipe

Sweet potato casserole with pecan topping in a glass baking dish with a spoon in the dish.

Dairy and Gluten-Free Sweet Potato Casserole Recipe

Classically rich, creamy, and indulgent but with a healthy twist. This gluten-free sweet potato casserole comes with a crunchy maple pecan topping and makes for the perfect addition to any dinner table.

Course Side Dish

Cuisine American

Keyword daire free,, gluten-free, vegan

Prep Time 15

Cook Time 40

Total Time 45

Servings

Calories 312kcal

Author Shelby Stover

Equipment

1 Potato masher
1 8x8 Baking dish

Ingredients

For The Sweet Potatoes

4 Sweet potatoes medium size, peeled and cubed
3 tablespoons Full fat coconut milk
½ teaspoon Ground cinnamon
1.5 tablespoon Maple syrup

For The Pecan Topping

1.25 cup Pecans halved
½ cup Regular rolled oats
3 tablespoons Maple syrup
1.5 teaspoon Ground cinnamon
¼ teaspoon Salt
3 tablespoons Avocado oil

Instructions

For The Sweet Potato Filling

Boil the sweet potatoes in water until tender when pierced with a fork. Drain.
Mash the sweet potatoes until mostly smooth.
After they’re mostly mashed, add in the coconut milk, cinnamon, and maple syrup. Keep mashing and mixing until smooth (or leave a chunky texture if you like).
Portion the mashed sweet potato mixture into a greased 8x8 baking dish.

For The Crumble

Pulse the oats and pecans in a food processor until your desired consistency is reached.
Combine all the ingredients for the pecan crumble in a bowl and mix well.

Assemble

Portion the pecan crumble over the sweet potatoes and press down slightly. Cover the dish with aluminum foil.
Bake in the oven at 350F for 20 minutes before removing the aluminum foil and baking for another 20 minutes. Then shut the oven off and let it sit in there for another 15 minutes.
Remove from the oven and serve.

Video

Notes

Chop the sweet potatoes into small cubes so that they boil and cook quickly.

Make sure to use coconut milk from a can and not the watery part (drain that). The more thick, white cream you use the more indulgent it will be.

Use real Canadian maple syrup. The man-made stuff will congeal on the crumble in a way that’s not as delicious.

Adjust the amount of crunch you have in the crumble by processing the oats and pecans more or less.

The crumble will get crispy enough with the foil on top. You can also broil it for 60 seconds until it gets that crispy look. Just keep an eye on it.

Nutrition