Gluten-Free Sweet Potato Casserole

I’ve always loved how sweet potatoes bring warmth and comfort to any meal, especially during the cooler months. But sometimes traditional casseroles can be a little tricky for those of us who are avoiding gluten. That’s why this gluten free sweet potato casserole quickly became a favorite in my kitchen—it’s cozy, flavorful, and everyone, regardless of dietary restrictions, can enjoy it. The balance of sweet and savory in this dish is just perfect, and the texture is rich and creamy without being too heavy.

One of the things I adore about this recipe is how versatile it is. It works beautifully as a side for dinner, but it can also shine as a sweet potato breakfast casserole. I’ve served it alongside eggs on busy mornings or even as a decadent brunch treat, and it never disappoints. The flavors—cinnamon, nutmeg, and a hint of vanilla—are comforting and familiar, making it the kind of dish that instantly makes your home feel cozy.

If you’re someone who likes to plan ahead, this is a make ahead sweet potato casserole that truly delivers. You can prepare it the day before, store it in the fridge, and simply pop it in the oven when you’re ready to serve. It’s perfect for busy holiday mornings or when you’re hosting a gathering and want to spend more time with guests and less time in the kitchen.

And speaking of holidays, this is hands-down one of the best sweet potato casserole recipes I’ve ever tried, especially when it comes to gluten free Thanksgiving food. Everyone who tastes it is amazed that it’s completely gluten free, yet still incredibly rich and indulgent. The crumble topping adds just the right amount of texture, making it a memorable addition to any festive table. If you’ve been hunting for gf sweet potato casserole ideas, this one deserves a spot on your holiday menu.

Why You’ll Love It

• Completely Gluten Free Without Sacrificing Flavor – Finally, a sweet potato casserole that everyone can enjoy! It’s rich, creamy, and full of flavor, but completely free of gluten. Your guests won’t even realize it’s gf sweet potato casserole.
• Perfect for Make Ahead Meals – Whether it’s for Thanksgiving, a weekend brunch, or a busy morning, this casserole can be prepped ahead of time. Simply assemble, refrigerate, and bake when ready—less stress, more time to enjoy your company.
• Versatile for Any Meal – While it shines as a side at holiday dinners, it also doubles as a sweet potato breakfast casserole. Warm, comforting, and slightly sweet, it pairs wonderfully with eggs, yogurt, or even a drizzle of maple syrup.
• A Crowd-Pleaser Every Time – The creamy sweet potatoes, buttery crumble topping, and subtle spices make this the best sweet potato casserole you’ll serve. Friends and family always ask for seconds, and it disappears faster than you’d expect!
• Comfort Food That Feels Special – This dish brings the warmth and joy of traditional comfort food but with a little something extra. Every bite is satisfying, cozy, and memorable—perfect for making any meal feel like a celebration.

Ingredient List

For the Sweet Potato Base

• 4 cups mashed sweet potatoes (about 4 large sweet potatoes)
• 1/2 cup unsweetened almond milk (or any milk you prefer)
• 1/4 cup melted butter (or coconut oil for a dairy-free version)
• 1/3 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Pinch of salt

For the Crumble Topping

• 1/2 cup almond flour
• 1/3 cup brown sugar
• 1/4 cup melted butter
• 1/2 tsp cinnamon
• 1/4 cup chopped pecans (optional, but adds a wonderful crunch!)

Ingredient Notes

• I always use fresh sweet potatoes rather than canned for the best flavor—it makes such a difference!
• Don’t skip the vanilla extract—it gives the casserole that warm, comforting aroma everyone loves.
• Almond flour in the topping keeps this completely gluten free while still giving that perfect crumble.
• Pecans are optional, but I love the texture they add; they make the casserole feel extra special.
• For a slightly richer taste, I use unsalted butter so I can control the sweetness and salt balance.

Kitchen Equipment Needed

• Large Pot – For boiling sweet potatoes until tender. I love using my heavy-bottomed pot; it heats evenly and prevents sticking.
• Mixing Bowls – One for the sweet potato base, one for the crumble topping. I keep a set of glass bowls handy—they’re sturdy and easy to clean.
• Potato Masher or Hand Mixer – To mash the sweet potatoes until smooth and creamy. My hand mixer makes it super quick!
• Measuring Cups & Spoons – Accurate measurements make all the difference in baking. I always use my stainless steel set—they last forever.
• Spatula – For folding in ingredients and scraping the bowl clean. A silicone spatula is my favorite.
• 9×13 Baking Dish – The perfect size for this casserole. I like glass dishes because I can see the beautiful layers while it bakes.
• Oven Mitts – Essential for safely handling your hot casserole straight from the oven.

Instructions

1. Prepare the Sweet Potatoes

• Peel and chop your sweet potatoes into evenly sized chunks. This helps them cook faster and more evenly.
• Place the sweet potatoes in a large pot and cover with water. Add a pinch of salt.
• Bring to a boil over medium-high heat, then reduce to a simmer for 15–20 minutes, or until tender when pierced with a fork.
• Drain the water and let the sweet potatoes sit for a few minutes to steam off excess moisture.

Pro Tip: Slightly drying the potatoes after draining prevents your casserole from becoming watery.

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2. Mash the Sweet Potatoes

• Transfer the cooked sweet potatoes to a large mixing bowl.
• Add the melted butter, brown sugar, eggs, almond milk, vanilla extract, cinnamon, nutmeg, and a pinch of salt.
• Mash or beat until completely smooth and creamy.

Pro Tip: Use a hand mixer for the creamiest texture. If using a potato masher, make sure there are no lumps for the smoothest base.

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3. Prepare the Crumble Topping

• In a separate bowl, combine almond flour, brown sugar, cinnamon, melted butter, and pecans (if using).
• Mix until the mixture resembles coarse crumbs.

Pro Tip: If you like a slightly crispier topping, toast the pecans lightly in a dry pan before mixing them in.

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4. Assemble the Casserole

• Preheat your oven to 350°F (175°C).
• Grease a 9×13 baking dish lightly with butter or nonstick spray.
• Spread the sweet potato mixture evenly in the dish.
• Sprinkle the crumble topping evenly over the sweet potato layer.

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5. Bake to Perfection

• Bake uncovered for 25–30 minutes, or until the topping is golden and slightly crisp.
• Remove from the oven and let it cool for 5–10 minutes before serving.

Pro Tip: Letting it rest slightly helps the casserole set, making it easier to serve and keeping each portion intact.

Tips and Tricks for Success

• Choose Sweet Potatoes Carefully – Look for firm, smooth-skinned sweet potatoes without blemishes; they’ll mash more evenly.
• Don’t Overcook the Sweet Potatoes – Cook until just tender to avoid a watery casserole. A little firmness is okay because they continue cooking in the oven.
• Creamy, Not Lumpy – Whisk or beat thoroughly for a smooth, velvety base. A hand mixer works wonders here.
• Make Ahead Friendly – Assemble the casserole a day before, cover tightly, and refrigerate. Bake right before serving for a stress-free meal.
• Top Tips – Sprinkle the crumble topping evenly and don’t skimp on butter; it gives that golden, crunchy texture everyone loves.

Ingredient Substitutions and Variations

• Dairy-Free Version – Swap butter for coconut oil and use almond or oat milk for a completely dairy-free option.
• Nut-Free Topping – Omit pecans or replace with sunflower seeds to keep it nut-free but still crunchy.
• Sweetener Swaps – Use maple syrup or coconut sugar instead of brown sugar for a natural sweetness.
• Extra Flavor Boost – Add a pinch of ginger or allspice to the sweet potato base for a cozy spice twist.
• Mini Muffin Casserole – Bake in individual ramekins for single servings—perfect for breakfast or brunch gatherings.

Serving Suggestions

• I love serving this casserole alongside roasted turkey or chicken—it’s a cozy, comforting complement for holiday dinners.
• Pair it with scrambled eggs and a drizzle of maple syrup for a sweet potato breakfast casserole twist.
• Serve as a side with a fresh green salad and tangy vinaigrette—it balances the richness perfectly!
• Top individual portions with a dollop of whipped coconut cream for a special brunch treat.
• For extra indulgence, sprinkle a few extra toasted pecans on top right before serving—it adds crunch and a nutty aroma.

Storage and Reheating Instructions

• Refrigerate – Store leftovers in an airtight container for up to 4 days.
• Freeze – Assemble the casserole without baking, cover tightly, and freeze for up to 2 months. Bake straight from frozen, adding 10–15 minutes to the cooking time.
• Reheat in Oven – Cover with foil and bake at 350°F (175°C) for 15–20 minutes until warmed through.
• Reheat in Microwave – Portion into a microwave-safe dish and heat for 1–2 minutes, stirring halfway for even heating.
• Pro Tip: If the topping loses its crunch after storing, sprinkle a few extra almond flour crumbs or nuts on top and broil for 1–2 minutes to refresh.

Frequently Asked Questions

Can I make this casserole ahead of time?

Absolutely! This is a great make ahead sweet potato casserole. Simply assemble it the day before, cover, and refrigerate. Bake it when you’re ready to serve.

Can I use canned sweet potatoes?

Yes, you can, but I recommend using fresh sweet potatoes if possible—the flavor and texture are much richer.

Is this casserole completely gluten free?

Yes! Using almond flour for the topping keeps it completely gluten free, making it perfect for anyone looking for gluten free sweet potato recipes or gf sweet potato casserole ideas.

Can I make it dairy-free?

Definitely. Swap the butter for coconut oil and use almond or oat milk in place of regular milk. It’s still creamy and delicious.

Can I turn this into a breakfast casserole?

Yes! This works wonderfully as a sweet potato breakfast casserole. Pair it with eggs or yogurt for a hearty morning meal.

How do I store leftovers?

Store in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months. Reheat in the oven or microwave as needed.

Did you try this recipe? Let me know in the comments how it turned out—I love hearing your feedback and any little twists you add!