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!
What is Sweet Potato Casserole?
The sweet potato casserole originated from the South of the United States, and it is basically a casserole that has a filling which includes cooked and mashed sweet potatoes, milk, eggs, butter, vanilla and some kind of sweetener, and then topped with a crunch pecan streusel topping.
This is almost always served during Thanksgiving (and sometimes Christmas), and anytime you think of Thanksgiving, you can be assured that this casserole isn’t too far away.
Is Sweet Potato Casserole a Dessert or a Side Dish?
If it sounds decadent, it’s because it definitely it. Oozing with all flavors associated with fall and thanksgiving, the sweet potato casserole is a must-have at your Thanksgiving table.
The big question is: Is it a side dish or a dessert? That’s kind of debatable. Due to the sweetness of the casserole and the ingredients used, which are very similar to the popular sweet potato pie dessert, a majority of people consider it a dessert, and serve it alongside pecan pie. However, there are many who deem it a side dish to be served alongside mains and other side dishes. There are also those who consider is a bit of both.
Whatever category you put it in, you definitely want to have it at your table this Thanksgiving and holiday season.
A gluten-free and dairy-free version!
Since sweet potatoes are naturally sweet, and a typical recipe for this casserole tends to be loaded with ingredients such butter and milk, I wanted to create a gluten-free and dairy-free version that even Celiacs and those with gluten allergies and lactose intolerances can also enjoy. Because everyone should be able to join in and feast, right?
I used coconut oil in place of butter and almond milk instead of normal milk, but even with these two tweaks, you wouldn’t be able to tell that this recipe is both gluten-free and dairy-free! And hey, if you don’t say anything, no one else at the table would know!
Ingredients You’ll Need:
Ingredient Notes/ Substitutions:
- Sugar: I used light brown sugar, but feel free to use normal white sugar or even dark brown sugar is you prefer. If you are diabetic or insulin-resistant, I recommend that you use Lakanto Monkfruit Sweetener (a 1:1 sugar substitute for normal 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 streusel 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.
How to Cook Sweet Potatoes:
To prepare the mashed sweet potatoes, you can either bake them in the oven or in the microwave. Here’s how you can prepare them either way:
(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 length-wise, and then scoop out the flesh and mash it with a fork.
(2) In the microwave: Prick the sweet potatoes with a fork all over, and then cook the unpeeled sweet potatoes for approximately 5 minutes on high per medium potato (if you use 3 potatoes like I did, it’s approximately 15 minutes in the microwave). Slice sweet potatoes into half length-wise, and then scoop out the flesh and mash it with a fork.
How to Make this Thanksgiving Must-Have:
1. Preheat
Preheat the oven to 350F and grease a 9 x 13 inch 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 electric beater).
3. Prepare the Pecan Topping
In a 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 to Casserole Dish
Pour the sweet potato filling mixture into the previously greased casserole dish and spread it out evenly with a spatula.
5. Distribute Topping
Spoon the pecan topping mixture evenly over the top of the sweet potato filling.
6. Bake
Bake sweet potato casserole for 35 minutes, tenting with aluminium foil during the last 10 minutes to prevent the pecans from burning.
7. Serve and Enjoy!
You can serve this sweet potato hot or warm, or if you have leftover the next day, serve it cold! Anyway you eat it, you’ll definitely have a good time and a happy tummy!
Helpful Tips/Tricks:
- Swap Pecans for Other Nuts: If you prefer, you can either swap out the pecans for other nuts, or top with marshmellows 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.
Recipe FAQs:
Yes of course! 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.
If you have leftovers, wrap the casserole dish in plastic wrap and store in the refrigerator for up to 3 to 4 days.
Yes you can! 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.
Other Thanksgiving Side Dishes:
- 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)
Dessert Recipes You’ll Love:
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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Sweet Potato Casserole (Gluten-Free, Dairy-Free)
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Gluten Free
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 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!
Ingredients
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
Instructions
- Preheat: Preheat the oven to 350F and grease a 9 x 13 inch casserole dish. Arrange the rack to the middle position.
- 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 electric beater).
- 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.
- Transfer Filling Mixture: Pour the sweet potato filling mixture into the previously greased casserole dish and spread it out evenly with a spatula.
- Distribute Topping: Spoon the pecan topping mixture evenly over the top of the sweet potato filling.
- 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 or even dark brown sugar is you prefer. If you are diabetic or insulin-resistant, I recommend that you use Lakanto Monkfruit Sweetener (a 1:1 sugar substitute for normal 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.
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 casserole dish in plastic wrap 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
- Category: Desserts
- Method: Baking
- Cuisine: American
Keywords: sweet potato casserole
Good morning Felicia,
This is really a very simple recipe and I particularly like to enjoy the dish as a healthy dessert to complete a light meal. Your great swuggestion to serve the dish in any way to suit the occasion in complementing the main meal is most appreciated.
Thank you and God bless!
Mum
★★★★★
Hi Mummy, apparently most people think of sweet potato casserole as a side dish, but I really feel it’s way better as a dessert (like a crustless sweet potato pie!). Love you too!!