A Cozy, Gluten-Free Sweet Potato Casserole for the Holidays
Every holiday table deserves a dish that’s equal parts comforting, delicious, and inclusive — something everyone can enjoy, regardless of dietary needs. Enter this Gluten-Free Sweet Potato Casserole, a recipe that’s rich, creamy, and bursting with warm holiday flavor, all without a trace of gluten.
This recipe combines silky mashed sweet potatoes with maple syrup, cinnamon, and vanilla, topped with a golden-brown oat-pecan crumble that’s buttery, crunchy, and naturally gluten-free. It’s sweet, spiced, and so satisfying that no one will even realize it’s gluten-free.
Perfect for Thanksgiving, Christmas, or any fall gathering, this casserole fits right in among the classics — and might just outshine them.
Why You’ll Love This Gluten-Free Sweet Potato Casserole
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Naturally Gluten-Free: No special flours needed — just wholesome oats, nuts, and sweet potatoes.
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Perfect Texture: Creamy filling meets crisp, nutty topping for the ultimate contrast.
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Family-Friendly: Loved by kids and adults alike, with a comforting sweetness.
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Make-Ahead Friendly: Assemble it the day before and bake it fresh when you need it.
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Healthier Twist: Sweetened naturally with maple syrup and brown sugar, with no gluten or processed additives.
This casserole proves that gluten-free food doesn’t mean sacrificing flavor or tradition — it’s simply delicious food everyone can enjoy.
Ingredients You’ll Need
All ingredients are easy to find and naturally gluten-free. Here’s what makes this dish so irresistible:
For the Sweet Potato Base:
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4 large sweet potatoes (about 3 pounds) – The star of the dish, naturally creamy and sweet.
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½ cup unsalted butter or coconut oil (melted) – Adds richness and smoothness.
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½ cup pure maple syrup or honey – Provides natural sweetness with warm flavor.
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¼ cup milk or non-dairy milk – Creates a light, creamy texture.
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2 large eggs – For binding (use flax eggs for a vegan version).
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1 teaspoon vanilla extract – Enhances the overall flavor.
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1 teaspoon cinnamon – Classic fall spice that complements the sweetness.
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¼ teaspoon nutmeg – Adds depth and holiday warmth.
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¼ teaspoon salt – Balances the sweetness.
For the Gluten-Free Oat-Pecan Topping:
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1 cup gluten-free rolled oats – Provides crunch and structure.
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1 cup chopped pecans – Adds nutty flavor and texture.
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⅔ cup brown sugar or coconut sugar – Sweetens the crumble.
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½ cup gluten-free oat flour or almond flour – Helps bind the topping.
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6 tablespoons melted butter or coconut oil – Gives it that buttery crisp.
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½ teaspoon cinnamon – For warm spice.
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Pinch of salt – Balances the flavor.
How to Make the Best Gluten-Free Sweet Potato Casserole
Step 1: Prepare the Sweet Potatoes
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Preheat your oven to 375°F (190°C).
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Peel and cut the sweet potatoes into large chunks.
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Place them in a pot of water, bring to a boil, and cook for 15–20 minutes until fork-tender.
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Drain and let them cool slightly.
Pro Tip: For an even richer flavor, roast the sweet potatoes whole instead of boiling them. Simply bake at 400°F (200°C) for 45–55 minutes until soft, then scoop out the flesh. Roasting intensifies the natural sweetness.
Step 2: Mash the Sweet Potatoes
In a large bowl, mash the sweet potatoes until smooth. Add melted butter, maple syrup, milk, eggs, vanilla, cinnamon, nutmeg, and salt.
Mix well until creamy and fully combined. Adjust sweetness or spices to your liking.
Texture Tip: Use a hand mixer for ultra-smooth potatoes, or mash by hand for a more rustic texture.
Step 3: Make the Gluten-Free Oat-Pecan Topping
In a separate bowl, combine oats, chopped pecans, brown sugar, oat flour, cinnamon, and salt. Pour in melted butter and stir until the mixture is crumbly and evenly coated.
The topping should resemble chunky crumbs — not too dry, not too wet.
Step 4: Assemble the Casserole
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Lightly grease a 9×13-inch baking dish.
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Spread the mashed sweet potato mixture evenly in the dish.
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Sprinkle the oat-pecan crumble topping evenly over the top.
Optional: Add a few extra pecan halves on top for a decorative touch.
Step 5: Bake to Golden Perfection
Bake uncovered for 30–35 minutes, until the topping is golden brown and crisp.
Let it cool for about 10–15 minutes before serving — this helps the casserole set and allows the flavors to meld.
Tips for Success
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Use Fresh Sweet Potatoes: They’ll give the best flavor and creaminess.
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Check Your Oats: Make sure they’re labeled “certified gluten-free” if serving celiac or gluten-sensitive guests.
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Balance the Sweetness: If your sweet potatoes are very sweet, reduce the maple syrup slightly.
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Don’t Skip the Salt: Even a pinch makes the flavor pop.
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Bake Uncovered: Keeps the topping crisp and golden.
Make-Ahead and Storage Instructions
Make Ahead:
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Prepare the sweet potato base and topping separately.
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Assemble the casserole (without baking) up to 24 hours ahead.
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Cover and refrigerate. When ready to serve, bake at 375°F for 35–40 minutes.
To Freeze:
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Bake and cool completely.
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Wrap tightly in plastic wrap and foil.
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Freeze for up to 2 months.
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Thaw overnight in the refrigerator and reheat at 350°F for 25–30 minutes.
Leftovers:
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat individual portions in the microwave or oven.
Why Gluten-Free Sweet Potato Casserole Works for Everyone
This dish isn’t just for those avoiding gluten — it’s universally loved because it’s:
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Naturally creamy and flavorful
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Comforting yet wholesome
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Beautifully balanced in texture
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Made with real, simple ingredients
The oat-pecan topping gives it a satisfying crunch, while the sweet potato filling stays soft and luscious underneath. It’s a dish that bridges the gap between savory and sweet — like dessert disguised as a side.
Add Your Own Twist
Make this recipe uniquely yours with a few creative additions:
1. Maple-Coconut Crunch: Add ¼ cup shredded coconut to the topping for extra texture.
2. Spiced Apple Layer: Place thin slices of apple between the sweet potato base and topping for a fruity surprise.
3. Vegan Version: Replace eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and use coconut oil instead of butter.
4. Nut-Free Option: Replace pecans with pumpkin seeds or sunflower seeds for a nut-free version.
5. Chocolate Lovers’ Twist: Add mini dairy-free chocolate chips to the topping for a dessert-like casserole.
What to Serve with Gluten-Free Sweet Potato Casserole
This cozy casserole fits seamlessly into your holiday spread. Try pairing it with:
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Herb-Roasted Turkey or Chicken – Classic main course balance.
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Green Bean Almondine – Crisp and buttery contrast.
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Cranberry Sauce – Adds tartness and color.
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Gluten-Free Stuffing – Completes the Thanksgiving trio.
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Garlic Mashed Potatoes – For extra comfort and richness.
It’s also wonderful as a stand-alone dish or even served warm for breakfast the next day.
Nutrition Highlights
This sweet potato casserole isn’t just indulgent — it’s also nourishing:
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Sweet Potatoes: Packed with vitamins A, C, and potassium.
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Oats & Pecans: Provide fiber, protein, and healthy fats.
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Maple Syrup: A natural sweetener with trace minerals.
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Cinnamon: A warming spice known for its antioxidant properties.
Per serving (approx. 1 cup):
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Calories: ~310
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Fat: 15g
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Carbohydrates: 42g
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Fiber: 5g
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Protein: 5g
A wholesome side dish that leaves you satisfied — not stuffed.
Frequently Asked Questions (FAQs)
Can I make this casserole nut-free?
Yes! Simply replace pecans with sunflower seeds, pumpkin seeds, or more oats.
Is this recipe dairy-free?
It can easily be made dairy-free by using coconut oil or vegan butter and non-dairy milk.
Can I prepare it a day before serving?
Absolutely. Assemble it, refrigerate overnight, and bake right before serving.
Can I skip the eggs?
Yes. Substitute with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg).
What can I use instead of oat flour?
Almond flour, gluten-free all-purpose flour, or crushed gluten-free cereal works perfectly.
Do I need to peel the sweet potatoes?
For the best texture, yes — peeling ensures a smooth, creamy base.
How can I make it less sweet?
Reduce the maple syrup in the filling to ¼ cup and brown sugar in the topping by half.
Why This Recipe Belongs on Every Holiday Table
This Gluten-Free Sweet Potato Casserole isn’t just about dietary accommodations — it’s about inclusivity and flavor. It brings everyone together, allowing guests to enjoy the same delicious experience regardless of their food sensitivities.
It’s rich, golden, and perfectly spiced, filling your kitchen with the comforting aroma of cinnamon and roasted pecans. Each bite offers a harmony of creamy sweetness and crunchy topping that defines the best of the holiday season.
Whether it’s your first gluten-free Thanksgiving or you’re simply looking for a lighter, wholesome twist on a classic, this casserole proves that good food knows no limits.
Creative Ways to Use Leftovers
If you happen to have a few scoops left (and that’s a big if), transform them into something new:
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Breakfast Parfait: Layer with Greek yogurt or coconut yogurt and granola.
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Sweet Potato Pancakes: Mix with oat flour and pan-fry into hearty breakfast cakes.
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Smoothie Add-In: Blend a scoop into your morning smoothie for natural sweetness.
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Dessert Cups: Serve cold with whipped cream or coconut cream and a sprinkle of cinnamon.
Final Thoughts
This Gluten-Free Sweet Potato Casserole is the ultimate holiday side dish — naturally gluten-free, filled with warm spices, and topped with a golden oat-pecan crumble that tastes like fall in every bite.
It’s easy to make, impossible to resist, and a guaranteed crowd-pleaser. Whether you’re serving it to gluten-free guests or an entire holiday crowd, one thing’s for sure — everyone will be coming back for seconds.
So this season, let this casserole shine alongside your roast turkey, cranberry sauce, and all the festive trimmings. Because sometimes, the simplest dishes — made with care and love — are the ones that bring the most joy to the table.
