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

  • Author: Felicia Lim
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 minutes
  • Yield: 12 servings 1x
  • Diet: Gluten Free


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!



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


  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 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 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.


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

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