Description
This Gluten-Free Sweet Potato Casserole with a crunchy pecan praline topping is a delicious and festive side dish perfect for holiday gatherings or any special occasion. Made with tender, mashed sweet potatoes blended with warming spices and topped with a buttery, sweet pecan crust, this casserole delivers a perfect balance of creamy and crunchy textures that everyone will love.
Ingredients
Scale
Sweet Potato Mixture
- 3-4 large sweet potatoes
- 1/2 cup coconut milk (or whole milk)
- 1/3-1/2 cup sugar (or maple syrup)
- 1/4 cup melted butter (or coconut oil)
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon fine salt
- 1 egg
Pecan Praline Topping
- 1 1/4 cup chopped pecans
- 1/2 cup gluten-free 1:1 baking flour
- 1/2 cup light brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla
- 1/4 cup softened butter (or coconut oil in solid form)
Instructions
- Prepare Sweet Potatoes: Peel and chop the sweet potatoes into chunks. Boil or steam them in a large pot until very tender, about 15-20 minutes. Drain well and mash until smooth.
- Mix Sweet Potato Base: In a large bowl, combine the mashed sweet potatoes with coconut milk, sugar or maple syrup, melted butter, vanilla, cinnamon, nutmeg, salt, and the egg. Mix thoroughly until well blended and creamy.
- Prepare Pecan Praline Topping: In a separate bowl, mix the chopped pecans, gluten-free baking flour, light brown sugar, salt, and vanilla. Cut in the softened butter or coconut oil using a fork or pastry cutter until the mixture becomes crumbly and resembles coarse crumbs.
- Assemble Casserole: Preheat your oven to 350°F (175°C). Spread the sweet potato mixture evenly in a greased baking dish. Sprinkle the pecan topping evenly over the sweet potatoes.
- Bake: Place the casserole in the oven and bake for 25-30 minutes or until the topping is golden brown and crispy, and the casserole is heated through.
- Serve: Let the casserole cool slightly before serving for the best texture. Enjoy warm as a comforting side dish.
Notes
- This gluten-free sweet potato casserole with pecan praline topping is a long-time reader and family favorite recipe. It always steals the show!
- Hundreds of reviewers agree this sweet potato casserole is a keeper!
- This tried-and-true recipe was originally published in 2013 and is one of my #1 holiday recipes today!
- You can substitute coconut milk and oil with their dairy counterparts if you prefer.
- Use gluten-free 1:1 baking flour to keep this recipe gluten-free.
- Adjust sugar quantity based on your preferred sweetness level.
- The casserole reheats well and can be made ahead of time.
Nutrition
- Serving Size: 1 serving
- Calories: 438 kcal
- Sugar: 24 g
- Sodium: 332 mg
- Fat: 30 g
- Saturated Fat: 16 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 20 mg
