Gluten-Free Sweet Potato Casserole with Pecan Praline Topping Recipe

Oh, I just have to tell you about this Gluten-Free Sweet Potato Casserole with Pecan Praline Topping recipe that’s become a total staple in my kitchen! It’s rich, comforting, and has just that perfect touch of sweetness and crunch that makes everyone come back for seconds. Whether it’s for Thanksgiving, a family gathering, or even a cozy weeknight dinner, this casserole really shines as a centerpiece or a fantastic side dish.

What makes this recipe so special (besides being gluten-free, which is a win in my book!) is how the creamy sweet potato base pairs with a deeply flavorful, crunchy pecan praline topping. I discovered this trick years ago, and ever since, my family has gone crazy for it—especially that buttery, cinnamon-kissed crust. You’ll find that it turns out golden and crisp every time, even if you’re not a baking pro yet!

this …

Ingredients You’ll Need

These ingredients come together to bring out the best in this Gluten-Free Sweet Potato Casserole with Pecan Praline Topping recipe. Choosing good-quality sweet potatoes and fresh pecans really makes a difference, and I’ll share my best tips below to help you shop smart.

• Large sweet potatoes: Look for firm, unblemished ones with vibrant orange flesh for the best natural sweetness.
• Coconut milk (or whole milk): Coconut milk adds a subtle richness and dairy-free option; whole milk works just as well.
• Sugar (or maple syrup): Choose your sweetener; maple syrup brings a deeper flavor, while sugar keeps it classic.
• Melted butter (or coconut oil): Butter gives a lovely richness, but coconut oil is a great dairy-free substitute.
• Vanilla extract: Just a teaspoon to brighten the flavors and add warmth.
• Cinnamon: This ground spice is essential for coziness in every bite.
• Nutmeg: A little goes a long way — use fresh if you can for the best aroma.
• Fine salt: Balances the sweetness perfectly.
• Egg: Binds the sweet potato base so it holds together beautifully.
• Chopped pecans: Use fresh, crunchy pecans for that classic praline topping crunch.
• Gluten-free 1:1 baking flour: Ensures this recipe stays gluten-free while keeping the topping crisp.
• Light brown sugar: Adds molasses notes to the pecan praline topping.
• Softened butter (or solid coconut oil): Helps create that dreamy crumbly topping texture.

Variations

I like to switch this casserole up depending on the season or the occasion, and I encourage you to make it your own! It’s forgiving and flexible, so you can easily tailor it to fit your taste or dietary needs.

• Maple Syrup Swap: I swapped sugar for maple syrup once, adding a lovely depth and natural sweetness that my family adored.
• Vegan Version: Use coconut oil and a flax egg instead of butter and egg to keep it plant-based with still amazing texture and flavor.
• Spice It Up: Adding a pinch of ground ginger or cloves can boost the holiday vibes if you love warm spices like I do.
• Nut-Free Option: You can leave out pecans and sprinkle gluten-free oats or crushed gluten-free cereal on top for the crunch instead.

How to Make Gluten-Free Sweet Potato Casserole with Pecan Praline Topping Recipe

Step 1: Roast and Mash Those Sweet Potatoes

Start by roasting your whole sweet potatoes until they’re soft and tender — about 45 minutes at 400°F (200°C). I like to wrap each one in foil so they steam a bit in their own skin, which really brings out their natural sweetness. When they’re cool enough to handle, scoop out the flesh and mash it until smooth. If you don’t have time for roasting, boiling works too, but roasting gives that richer flavor I absolutely love.

Step 2: Mix the Creamy Sweet Potato Base

In a large bowl, combine the mashed sweet potatoes with coconut milk (or whole milk), sugar or maple syrup, melted butter or coconut oil, vanilla, cinnamon, nutmeg, salt, and the egg. Stir everything gently until it’s silky and well blended. The egg helps give structure, so don’t skip it. I usually taste the mixture here and tweak the sweetness or spices as needed — this is your chance to make it perfect for your crowd!

Step 3: Prepare the Pecan Praline Topping

Next up, the magic topping. In a separate bowl, mix chopped pecans, gluten-free baking flour, light brown sugar, salt, vanilla, and softened butter or coconut oil. Use your fingers or a fork to crumble it all together until it feels like coarse crumbs—this crumbly topping will bake up crisp and caramelized, giving your casserole that irresistible praline texture.

Step 4: Assemble and Bake to Golden Perfection

Spread your sweet potato mixture evenly into a greased casserole dish— I use an 8-inch square pan, but any similar size will do. Then sprinkle the pecan praline topping evenly over the surface. Bake in a preheated oven at 350°F (175°C) for about 30 minutes, or until the topping turns golden brown and smells like toasted nuts and warm sugar. You’ll want to watch it carefully toward the end so it doesn’t burn—this part always fills my kitchen with the most amazing scent!

How to Serve Gluten-Free Sweet Potato Casserole with Pecan Praline Topping Recipe

Garnishes

I love adding a sprinkle of extra chopped pecans right before serving to boost the crunch factor and a slight dusting of cinnamon for an extra cozy touch. Some fresh thyme or rosemary can add an unexpected earthy freshness that balances the sweetness—definitely a winner if you want to get fancy!

Side Dishes

This casserole pairs beautifully with roasted turkey or baked ham for holiday meals. On more casual nights, I serve it alongside simple green beans or a crisp fall salad with apple slices and a tangy vinaigrette. It’s so versatile, you can dress it up or down, and it shines every time!

Creative Ways to Present

For special occasions, I’ve layered the sweet potato mixture and pecan topping in individual ramekins to create cute, personalized servings that impress guests. You can also top it off with some whipped coconut cream or a drizzle of caramel sauce for an indulgent twist—it instantly makes the dish feel like a festive dessert!

Make Ahead and Storage

Storing Leftovers

I usually let my casserole cool completely, then cover it tightly and refrigerate. It keeps well for up to 4 days, and I find the texture holds up nicely without getting soggy, as long as it’s covered well to prevent drying out.

Freezing

Yes, this casserole freezes wonderfully! I like to freeze it unbaked in a tightly covered dish or wrapped foil. When I’m ready to use it, I thaw overnight in the fridge and then bake as usual. This method helps me save time during the busy holiday season and still serve something homemade and delicious.

Reheating

Reheat leftovers in the oven at 325°F (160°C) until warmed through and the topping regains a bit of that crispness—microwaving tends to soften the crunchy topping, which I try to avoid. I usually cover the dish loosely with foil to keep it moist while reheating.

FAQs

Final Thoughts

Honestly, this Gluten-Free Sweet Potato Casserole with Pecan Praline Topping recipe has been a beloved go-to in my family for years, and I’m so happy to share it with you. It’s got that perfect balance of creamy, sweet, and crunchy that just makes everyone smile. I hope you try it out soon and make some happy memories around your table—because trust me, once you do, this one will become a favorite in your home too!

Print