Gluten-Free Sweet Potato Casserole (No Dairy)

Overhead shot of sweet potato casserole with pecan topping with a serving spoon.

Gluten-Free Sweet Potato Casserole (No Dairy)

Maple sweetened with a decadently crispy topping, this wholesome sweet potato casserole is naturally gluten-free & dairy-free, and bound to be the favorite side dish!

Course Side Dish

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Keyword dairy free sweet potato casserole, fall recipes, gluten free sweet potato casserole, healthy sweet potato casserole, sweet potato casserole, thanksgiving

Prep Time 25

Cook Time 45

Total Time 1 10

Servings

Calories 387

Author Robyn Conley Downs

Equipment

Baking Dish

Ingredients

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 Pecan Topping

½ cup melted refined 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

Instructions

Prepare the Sweet Potatoes

Heat the oven to 350F.
Place the sweet potatoes in a large pot. Fill the pot with enough water so that the sweet potatoes are covered by 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 sweet potatoes, then place back into the same pot. 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.

Prepare the Pecan Topping

In a medium bowl, mix together the coconut oil, shredded coconut, maple syrup, pecans, cinnamon and salt.

Assemble the Sweet Potato Casserole

Sprinkle the pecan topping over the sweet potatoes in an even layer.
Cover with foil and bake for 20 minutes. 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.

Notes

Coconut Milk: Make sure to give it a good stir if the fat has separated from the liquid in the can.
Gluten-Free: As always, double check each ingredient to ensure it's gluten-free.

Nutrition