Sweet, rich and easy to prepare, Sweet Potato Casserole (Grain-Free, Dairy-Free) is naturally grain-free, gluten-free, dairy-free, naturally sweetened and completely satisfying.
What’s your favorite part of the Thanksgiving meal? Are you a turkey and gravy person, or all about the sides?
Me? I’m a sides girl. Just give me all. the. carbs.
Sweet potato casserole is a particular favorite of mine (and of my family’s). I mean, who doesn’t love creamy, sweet, potatoes topped with a caramelized, crunchy topping. Sooooooo good!
The only downside is that traditional sweet potato casserole can be a little heavy (hello butter, cream, and refined sugar!).
I’m always a little hesitant to mess too much with traditional holiday recipes, though. I’ve found that my family, like many families, expect certain dishes to be part of the holiday meal. And that they’re not exactly pleased if things change too much.
Since several people in my family are dairy-free, however, and several others are gluten-free, I’ve been working on a handful of recipes that taste traditional, yet that are made with real food ingredients and without gluten and dairy.
I’m pretty excited about how this Sweet Potato Casserole recipe turned out because it has all the flavor of the traditional recipe, and is completely grain-free, gluten-free, dairy-free, and refined sugar-free.
Despite all the things that it doesn’t have in it, it’s still a decadent, rich, holiday treat that everyone will absolutely love.
I’ve provided some notes below if you’re preparing this for someone with a nut allergy, or for someone who doesn’t care for coconut. You can also half the amount of topping if you want a slightly lighter dish, or if you’re making this outside of a holiday meal.
On that note, there’s no need to save this one just for the holiday table. It would make a great addition to Sunday night dinner or really any night of the week. I hope you’ll make and enjoy this one soon.
Now, let’s make some Sweet Potato Casserole (Grain-Free, Dairy-Free)!
RECIPE & KID-FRIENDLY ADAPTATIONS
1 | Swap the pepitas (hulled pumpkin seeds) for pecans as a nut-free option.
2 | If you’re not a fan of coconut, use almond meal in its place.
3 | For a slightly lighter, less sweet version, half the amount of topping called for in the recipe.
THIS RECIPE IS . . .
Naturally Gluten-Free, Dairy-Free, Grain-Free, Egg-Free, Vegetarian, Vegan, and Paleo Friendly
Sweet Potato Casserole (Grain-Free, Dairy-Free)
For the Sweet Potatoes
- 4 pounds sweet potatoes peeled and chopped into 1-inch pieces
- 1 cup coconut milk from a can
- ¼ cup apple cider
- ¾ teaspoon kosher salt
- 1 teaspoon cinnamon
- 2 teaspoons pure vanilla extract
For the Topping
- ½ cup melted coconut oil plus more for greasing the pan
- ⅔ cup pure maple syrup
- 2 cups unsweetened shredded coconut
- 1 cup chopped pecans
- 2 teaspoons cinnamon
- ¼ teaspoon kosher salt
Heat the oven to 350F.
Place the sweet potatoes in a large pot. Fill the pot with water, so that the sweet potatoes are covered by at least several inches of water. Cover, bring to a boil, then reduce to simmer. Simmer, covered, until the potatoes are cooked through and tender when pierced with a knife (about 20-25 minutes).
Drain the potatoes, then place back into the pan. Add the coconut milk, apple cider, salt, cinnamon, and vanilla extract. Mash with a potato masher until smooth.
Add the mashed sweet potatoes to a greased 4-quart baking dish. Set aside.
Make the topping by mixing together the coconut oil, shredded coconut, maple syrup, pecans, cinnamon and salt in a medium bowl.
Sprinkle the topping over the sweet potatoes in an even layer. Cover with foil and bake for 20 minutes, then uncover and bake an additional 20-25 minutes or until the topping is lightly browned and the potatoes are bubbling around the edges.
Remove from the oven and allow to cool for 5-10 minutes. Serve warm or at room temperature.
If you're not a fan of coconut, use almond meal in its place.
For a slightly lighter, less sweet version, half the amount of topping called for in the recipe.