Gluten-Free Sweet Potato Casserole – Cozy, Comforting, and Crowd-Pleasing

Sweet potato casserole has a way of making any meal feel like a celebration. It’s warm, creamy, and a little bit indulgent—without being complicated. This version keeps everything you love but skips the gluten, so everyone at the table can dig in happily.

Whether you’re hosting a holiday dinner or just want a comforting side dish, this is a reliable, make-ahead-friendly recipe. With a crunchy, nutty topping and smooth, lightly sweet filling, it hits that sweet-savory balance just right.

What Makes This Special

This casserole puts the sweet potatoes front and center, using simple ingredients that let their natural flavor shine. The topping is crisp and fragrant, thanks to toasted nuts and a touch of cinnamon.

There’s no gluten in the ingredients or in the preparation, so it’s safe for those with celiac disease or gluten sensitivity. It’s also easy to adapt for dairy-free or egg-free diets without losing the cozy texture you expect. Best of all, it reheats beautifully, making it ideal for busy gatherings.

Ingredients

• For the sweet potato filling:
  • 3 pounds sweet potatoes (about 4–5 medium), peeled and cubed
  • 3 tablespoons unsalted butter (or dairy-free butter)
  • 1/3 cup milk (or unsweetened almond milk/coconut milk)
  • 1/4 cup pure maple syrup or brown sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon fine sea salt
  • 2 large eggs, lightly beaten (optional for extra structure; see notes)
• For the crunchy topping:
  • 1/2 cup chopped pecans or walnuts
  • 1/3 cup gluten-free rolled oats (optional but adds great texture)
  • 1/3 cup almond flour or finely ground gluten-free oat flour
  • 1/4 cup brown sugar or coconut sugar
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • 3 tablespoons melted butter or coconut oil

How to Make It

1. Prep the oven and dish. Heat the oven to 350°F (175°C).Grease a 9×13-inch baking dish or a similar casserole dish with butter or oil.
2. Cook the sweet potatoes. Place peeled, cubed sweet potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil, then simmer 12–15 minutes until very tender.Drain well.
3. Mash the filling. Return the hot sweet potatoes to the pot. Add butter, milk, maple syrup, vanilla, cinnamon, nutmeg, and salt. Mash until smooth and creamy.Taste and adjust sweetness or salt.
4. Add eggs (optional). If using eggs for a slightly fluffier, soufflé-like texture, let the mash cool for 3–4 minutes, then stir in beaten eggs quickly to avoid scrambling.
5. Spread in the dish. Transfer the sweet potato mixture to the prepared baking dish and smooth the top.
6. Mix the topping. In a bowl, combine chopped nuts, gluten-free oats, almond flour, brown sugar, cinnamon, and a pinch of salt. Stir in melted butter or coconut oil until the mixture clumps slightly.
7. Add the crunch. Sprinkle the topping evenly over the sweet potatoes.
8. Bake. Bake for 25–30 minutes, until the edges are bubbling and the topping is golden and crisp. If your topping browns too fast, tent lightly with foil during the last 10 minutes.
9. Rest and serve. Let the casserole rest for 10 minutes before serving.This helps it set and makes slicing easier.

Storage Instructions

• Refrigerator: Cool completely, then cover tightly. Store for up to 4 days.
• Freezer: Wrap the fully cooled casserole (or individual portions) well and freeze for up to 2 months. Thaw overnight in the refrigerator.
• Reheating: Reheat covered at 325°F (165°C) for 20–25 minutes, then uncover for 5–10 minutes to re-crisp the topping.For single servings, use the microwave for convenience and a few minutes in a toaster oven for crunch.
• Make-ahead: Assemble up to the topping and refrigerate for 24 hours. Add the topping right before baking to keep it crisp.

Health Benefits

Sweet potatoes are naturally rich in beta-carotene, which the body converts into vitamin A for eye and immune health. They also provide fiber, which supports digestion and helps keep you full longer.

Using nuts and almond flour adds healthy fats and a bit of protein, making the dish more satisfying. Choosing maple syrup or coconut sugar can offer a gentler sweetness, though it’s still best to keep portions mindful. The recipe is naturally gluten-free and easy to modify for dairy-free needs, making it inclusive without sacrificing flavor.

Common Mistakes to Avoid

• Using the wrong oats. Not all oats are gluten-free.Choose certified gluten-free rolled oats to avoid cross-contact.
• Skipping the drain. If the sweet potatoes are watery, the filling can turn soupy. Drain thoroughly and let steam off for a minute before mashing.
• Adding eggs to piping hot mash. This can scramble the eggs. Let the mixture cool slightly, then stir them in.
• Over-sweetening. Sweet potatoes are naturally sweet.Start with the listed amount of sweetener, then adjust to taste.
• Forgetting texture contrast. The crunchy topping balances the creamy filling. Don’t skip it, or use chopped nuts alone if you want to keep it minimal.

Variations You Can Try

• Dairy-free: Use dairy-free butter and unsweetened almond or coconut milk. The result stays creamy and flavorful.
• No eggs: Skip the eggs and add 1–2 tablespoons of dairy-free creamer or extra milk for a silkier mash.
• Cinnamon-pecan crunch: Increase cinnamon in the topping to 1 teaspoon and add a pinch of clove for a warm, spiced finish.
• Coconut crumble: Replace oats with unsweetened shredded coconut and use coconut oil for a tropical note.
• Marshmallow topping (gluten-free): Use gluten-free marshmallows.Add during the last 8–10 minutes of baking and broil briefly for a toasty top.
• Savory twist: Reduce sweetener to 1 tablespoon, add 1/2 teaspoon smoked paprika, and top with toasted pumpkin seeds and gluten-free breadcrumbs.
• Protein boost: Stir 1/2 cup plain Greek yogurt (or dairy-free yogurt) into the mash for tang and extra protein.

FAQ

Are sweet potatoes gluten-free?

Yes. Sweet potatoes are naturally gluten-free. Just make sure any add-ins, like oats or vanilla, are certified gluten-free and free from cross-contact.

Can I make this ahead of time?

Absolutely.

Prepare the filling and store it in the dish, covered, for up to 24 hours. Add the topping just before baking so it stays crisp.

What can I use instead of nuts?

Use pumpkin seeds or sunflower seeds for crunch. You can also increase the gluten-free oats and almond flour (or use seed meal) for a nut-free crumble.

How do I keep the casserole from being too sweet?

Start with the lower end of sweetener and taste the mash before adding more.

You can also use unsweetened milk and add extra salt or a splash of lemon juice to balance sweetness.

Do I need the eggs?

No. Eggs add lift and structure but are optional. Without them, the casserole will be denser and ultra-creamy, which many people actually prefer.

Can I use canned sweet potatoes?

You can in a pinch, but drain them very well and reduce added sweetener since canned versions are often packed in syrup.

Fresh sweet potatoes give the best flavor and texture.

What if I don’t have almond flour?

Use finely ground gluten-free oat flour or a basic gluten-free flour blend. The texture will still be crumbly and crisp.

How do I make it vegan?

Use dairy-free butter, plant-based milk, and omit the eggs. The casserole will still bake up creamy with a crunchy topping.

Can I bake it in a smaller dish?

Yes, but the casserole will be thicker and may need 5–10 extra minutes.

Check for bubbling edges and a golden topping to know it’s done.

How do I keep leftovers from getting soggy?

Cool completely before covering. Reheat uncovered or partially uncovered in the oven to re-crisp the topping. A quick broil at the end helps too.

Wrapping Up

This Gluten-Free Sweet Potato Casserole brings comfort, color, and a hint of sweetness to any table.

It’s simple to make, easy to adapt, and always a hit with guests. With a creamy base and a crisp, fragrant topping, it checks all the boxes for a memorable side dish. Make it once, and it’ll likely become part of your holiday lineup—or a cozy weekend favorite.

Enjoy it warm, share generously, and don’t be surprised if there are no leftovers.