Dairy-Free Sweet Potato Casserole (Gluten-Free, 50 min)

Why You’ll Love This Recipe:

• Simple Ingredients: Let’s face it, planning Thanksgiving dinner can be stressful enough, so a recipe with simple ingredients is more than welcome. And this one’s exactly that. You can easily get these ingredients at the local grocery store (nothing fancy required!).
• Easy to Make: No complicated steps to make this perfect side dish. Just mixing, layering and baking, and it’s ready in under an hour!
• Totally Gluten-Free & Dairy-Free: This healthy sweet potato casserole recipe is 100% gluten-free and dairy-free (no flour, butter or milk involved!) so even those on a gluten-free diet or have gluten or lactose intolerances can indulge without any worries. And, the best part is, even those without intolerances will love it, no questions asked.

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required to make this gluten-free sweet potato casserole recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Ingredient Notes + Substitutions:

• Sugar: I used light brown sugar, but feel free to use normal white sugar, cane sugar, dark brown sugar, or even coconut sugar if you prefer. If you are diabetic or insulin-resistant, I recommend that you use granulated monkfruit sweetener (a 1:1 sugar substitute with zero glycemic index and does not raise your blood sugar).
• Coconut Oil: I prefer using refined coconut oil in my cooking and baking because it has a neutral taste, as opposed to extra virgin coconut oil (which has a strong coconut taste and smell). You can also use dairy free butter (vegan butter) in equal quantities. Alternatively, if you are not lactose-intolerant, feel free to use normal dairy butter instead.
• Almond Milk: I like to use my 5-minute homemade almond milk for this recipe, but feel free to use other non-dairy milks (such as cashew milk, rice milk, oat milk, or coconut milk). Alternatively, if you are not lactose-intolerant, go ahead of use normal milk in equal quantities.
• Eggs: In this case, eggs are essential as a binder for the sweet potato filling, to help give it more form and texture without making it dense, so I wouldn’t recommend leaving it out. 
• Pecans: Pecans are traditionally used in the sweet potato casserole topping, but if you don’t like the taste of pecans, feel free to swap them out for other unsalted nuts (such as walnuts, hazelnuts, or almonds) as you prefer.
• Cinnamon: The ground cinnamon really adds a beautiful fall flavor. Alternatively, if you prefer, you can also use pumpkin pie spice instead.

Dish by Dish Testing Notes:

• Swap Pecans for Other Nuts: If you prefer, you can either swap out the pecans for other nuts such as walnuts.
• Marshmallow Topping Option: If you want to classic marshmallow-topped look, you can top the sweet potato casserole with gluten-free marshmallows instead. Add them in the last 5–8 minutes of baking so they toast without burning.
• Nut-Free Option: If you prefer not to use nuts in the topping, you can swap the nuts out for gluten free oats instead.
• Prevent Topping from Burning: To prevent the pecan topping from burning, you can cover the casserole with aluminium foil (shiny side up) in the last 10 minutes of baking.

Serving Suggestions:

This creamy sweet potato casserole is a natural fit for a gluten-free, dairy-free holiday spread. Pair it with:

• Roast Turkey (Gluten-Free, Dairy-Free)
• Gluten-Free Cornbread Stuffing (Dairy-Free)
• Gluten-Free Turkey Gravy (Dairy-Free)
• Gluten-Free Green Bean Casserole (Vegan)
• Almond Flour Cornbread (Gluten-Free, Dairy-Free)

Recipe FAQs:

Gluten-Free Sweet Potato Recipes:

• Moist Sweet Potato Bread (Gluten-Free, Dairy-Free)
• Sweet Potato Gnocchi (Gluten-Free, Vegan)
• Air-Fried Sweet Potato Wedges (Gluten-Free, Vegan)
• Spicy Cinnamon Sweet Potato Fries (Gluten-Free, Vegan)
• Sweet Potato Pie (Gluten-Free, Dairy-Free)

Other Thanksgiving Side Dishes to Cook:

• Easy Skillet Cornbread (Gluten-Free, Dairy-Free)
• Easy Cornbread Stuffing (Gluten-Free, Dairy-Free)
• Jalapeño Cornbread (Gluten-Free, Dairy-Free)
• Crispy Hasselback Potatoes (Gluten-Free, Vegan)
• Crispy Air Fryer Brussels Sprouts (Gluten-Free, Vegan)
• Shaved Brussels Sprouts with Lemon and Parmesan (Gluten-Free)
• Soft Gluten-Free Dinner Rolls (Dairy-Free)
• Easy Rosemary Cornbread (Gluten-Free, Dairy-Free)
• Easy Cornbread Muffins (Gluten-Free, Dairy-Free)
• French Toast Casserole (Gluten-Free, Dairy-Free)
• 63 Last Minute Gluten-Free Thanksgiving Recipes

Favorite Recipes for the Holidays:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Gluten-Free Sweet Potato Casserole (Dairy-Free)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

• Author: Felicia Lim
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Diet: Gluten Free

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Description

Whether you consider sweet potato casserole a dessert, a side dish, or both, it’s undeniably decadent, delicious, and everything you want in a single bite. A bed of creamy mashed sweet potatoes topped with a crunchy cinnamon pecan streusel topping, this is heaven in a casserole dish! You definitely want to make this for Thanksgiving. Gluten-free and dairy-free too, but if you don’t tell, no one would ever know!

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Ingredients

Units USM Scale 1x2x3x

• For the Sweet Potato Filling:
• 3 pounds sweet potatoes, cooked and mashed (approximately 4 cups mashed)
• 1/2 cup light brown sugar
• 1/2 cup coconut oil, melted
• 1/2 cup almond milk
• 2 large eggs, beaten
• 1 teaspoon vanilla extract
• Pecan Topping:
• 1/4 cup coconut oil
• 1 cup pecans, roughly chopped
• 1 teaspoon ground cinnamon
• 1/2 cup light brown sugar

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Instructions

1. Preheat: Preheat the oven to 350F and grease a 9″ x 13″ casserole dish. Arrange the rack to the middle position.
2. Prepare the Sweet Potato Filling: In a large mixing bowl, combine the mashed sweet potatoes, sugar, melted coconut oil, eggs, almond milk, and vanilla together. Mix very well until everything is evenly distributed (you can use a hand whisk or an electric beater).
3. Prepare the Pecan Topping: In another bowl, combine the chopped pecans, melted coconut oil, ground cinnamon, and sugar. Mix well until pecans are evenly coated with the oil, sugar and cinnamon.
4. Transfer Filling Mixture: Pour the sweet potato filling mixture into the previously greased casserole dish and spread it out evenly with a silicone spatula.
5. Distribute Topping: Spoon the pecan topping mixture evenly over the top of the sweet potato filling.
6. Bake: Bake for 35 minutes, tenting with aluminium foil during the last 10 minutes to prevent the pecans from burning.

Notes

How to Cook Sweet Potatoes: To prepare the mashed sweet potatoes, you can either bake them in the oven or in the microwave.
(1) In the oven: Prick the sweet potatoes with a fork all over, and then bake unpeeled sweet potatoes in the oven for 45 minutes at 425F until they are tender enough to be pierced easily with a fork. Slice sweet potatoes into half lengthwise, scoop out the flesh and mash well.
(2) In the microwave: Prick the sweet potatoes with a fork all over, and then cooked the unpeeled sweet potatoes for approximately 5 minutes on high per medium sweet potato. (If you use 3 sweet potatoes like I did, it will be approximately 15 minutes in the microwave). Slice the cooked sweet potatoes into half lengthwise, then scoop out the flesh and mash it well.

Sugar: I used light brown sugar, but feel free to use normal white sugar, cane sugar, dark brown sugar, or even coconut sugar if you prefer. If you are diabetic or insulin-resistant, I recommend that you use granulated Monkfruit Sweetener (a 1:1 sugar substitute with zero glycemic index and does not raise your blood sugar).

Coconut Oil: I prefer using refined coconut oil in my cooking and baking because it has a neutral taste, as opposed to extra virgin coconut oil (which has a strong coconut taste and smell). You can also use vegan butter in equal quantities. Alternatively, if you are not lactose-intolerant, feel free to use normal dairy butter instead.

Almond Milk: I like to use my 5-minute homemade almond milk for this recipe, but feel free to use other non-dairy milks such as cashew milk, rice milk, soy milk, or coconut milk. Alternatively, if you are not lactose-intolerant, go ahead of use normal dairy milk in equal quantities.

Eggs: In this case, eggs are essential as a binder for the sweet potato filling, to help give it more form and texture without making it dense, so I wouldn’t recommend leaving it out. 

Pecans: Pecans are traditionally used in the sweet potato casserole topping, but if you don’t like the taste of pecans, feel free to swap them out for walnuts, hazelnuts, or almonds as you prefer.

Cinnamon: The ground cinnamon really adds a beautiful fall flavor. Alternatively, if you prefer, you can also use pumpkin pie spice instead.

Make Ahead: You can prepare the mashed sweet potatoes 1 to 2 days in advance and assemble the ingredients on the day itself so it’s easier. If you prefer, you can also cook the casserole 1 to 2 days in advance, cover it with plastic wrap and store it in the fridge, and heat it up just before serving.

Storing: If you have leftovers, wrap the sweet potato casserole in plastic wrap or place it in an airtight container and store in the refrigerator for up to 3 to 4 days.

Freezing: Because it contains an egg, you have to cook the casserole first before freezing. To freeze, allow the cooked casserole to cool fully before transferring it to a freezer-safe container and freezing for up to 2 months. Let the casserole thaw completely overnight in the fridge before heating up or serving.

Adapted from: Cooking Classy

• Prep Time: 15 mins
• Cook Time: 35 mins
• Category: Desserts
• Method: Baking
• Cuisine: American