Gluten-Free Thanksgiving: Sweet Potato Casserole

Sweet, rich and easy to prepare, this Sweet Potato Casserole recipe is naturally grain-free, gluten-free, dairy-free, naturally sweetened and completely satisfying. Plus 20+ more gluten free thanksgiving recipes I know you'll love too!

Course Side Dish

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Keyword casserole, gluten free, sweet potato

Prep Time 15 mins

Cook Time 1 hr 10 mins

Total Time 1 hr 25 mins

Servings

Calories 683

Author Robyn Downs

Equipment

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 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

Instructions

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.

Notes

Swap the pepitas (hulled pumpkin seeds) for pecans as a nut-free option.

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.

Nutrition