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Best Gluten-Free Sweet Potato Casserole with Pecan Crumble

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A creamy, naturally sweet sweet potato casserole topped with a buttery, crunchy pecan crumble. This gluten-free twist on a classic holiday side dish is quick, easy, and perfect for any gathering.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4 medium-large), peeled and cut into 1-inch cubes
  • 1/4 cup unsalted butter, melted
  • 1/3 cup pure maple syrup
  • 2 large eggs, room temperature
  • 1/3 cup full-fat coconut milk (or heavy cream)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup pecans, chopped
  • 1/2 cup certified gluten-free rolled oats
  • 1/3 cup almond flour
  • 1/4 cup coconut sugar (or brown sugar)
  • 1/4 cup cold unsalted butter, cut into small cubes
  • 1/2 teaspoon cinnamon
  • Pinch of salt
  • 1/3 cup mini marshmallows (optional, gluten-free)
  • 1 tablespoon bourbon (optional)
  • 1/4 cup dried cranberries (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Peel sweet potatoes and cut into uniform 1-inch cubes.
  2. Place the cubes in a large pot and cover with cold water by about an inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to medium-high and cook for 12-15 minutes, until fork-tender. Drain well and let sit in colander for a minute to steam off excess moisture.
  3. Transfer drained sweet potatoes to a large mixing bowl. Add melted butter, maple syrup, coconut milk, vanilla, cinnamon, nutmeg, and salt. Mash with a potato masher until mostly smooth, then use a hand mixer for 30 seconds for a silky texture.
  4. Crack eggs into a small bowl, then add to sweet potato mixture. Mix until just combined.
  5. In a separate medium bowl, combine chopped pecans, gluten-free oats, almond flour, coconut sugar, cinnamon, and salt. Add cold butter cubes. Use a pastry cutter or fingertips to work butter into dry ingredients until mixture resembles coarse sand with some pea-sized butter pieces. Refrigerate while preparing base.
  6. Pour sweet potato mixture into a greased 9×13-inch baking dish and spread evenly. Sprinkle pecan crumble evenly over the top. If using marshmallows, add them now or wait until last 10 minutes of baking.
  7. Bake for 25-30 minutes, until edges are set and center is slightly jiggly. If adding marshmallows, pull out at 20 minutes, scatter on top, and bake for final 5-10 minutes.
  8. Let casserole cool on a wire rack for at least 10 minutes before serving.

Notes

For best results, drain sweet potatoes thoroughly to avoid a watery casserole. Toast pecans before using for deeper flavor. Keep butter cold for crumble. Let casserole rest before serving to set properly.

Nutrition

Keywords: gluten-free sweet potato casserole, pecan crumble, holiday side dish, gluten-free Thanksgiving, sweet potato recipe

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