Sweet Potato Casserole with Pecan Crumble

A staple at our Thanksgiving table, this gluten-free side dish is as good as dessert ... creamy and perfectly flavored sweet potatoes topped with the yummiest pecan crumble. A longtime family recipe, I've recently updated it with a dairy-free option that is as good as the original!

gluten free sweet potato casserole with pecan crumble #glutenfreerecipes www.healthygffamily.com
Sweet Potato Casserole with Pecan Crumble

Indulgent tasting, beyond Yummy and a Crowd-pleaser!

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New! Fall 2020... I’ve added a cooking video to this page you so you can see how easy it is to make our Gluten-Free Sweet Potato Casserole with Pecan Crumble!

If you’re new to the website, there is a printable recipe with exact measurements and directions at the bottom of every recipe page.

This is one of our favorite Thanksgiving side dishes. It pairs with other dishes well and is always a crowd-pleaser!

Hope you love it too!

gluten free sweet potato casserole pecan crumble www.healthygffamily.com

Original post…

Thanksgiving in our family is always a big holiday with lots of people (17 this year!), turkey of course and lots of sides!

And this Sweet Potato Casserole has been a staple at our table for years!

Ever since my son was diagnosed with celiac disease 10 years ago, we’ve been making it gluten-free!

It was an easy adaptation as there is only a 1/2 cup of flour in the crumble topping and no one ever tasted the difference.

In fact, this (now Gluten-Free) Sweet Potato Casserole is one of those dishes we eat only at the holidays and the real thing is always better than we even remembered!

It’s creamy, perfectly flavored and has just the right amount pecan crumble which becomes just a little caramelized when it bakes and is sooooo yummy!

gluten free sweet potato casserole with pecan crumble #glutenfreerecipes www.healthygffamily.com

Recipe from my Aunt, it tastes totally indulgent.

Last year I lightened it up a bit and made it dairy-free… still so good!

I substituted Earth Balance dairy-free sticks for butter and coconut milk for heavy cream. The coconut milk keeps it rich and creamy but adds no coconut flavor.

I don’t think even my mom could tell the difference!

How to Make Sweet Potato Casserole with Pecan Crumble

You will need 10 ingredients:

Sweet potatoes


butter or dairy free butter

heavy cream or coconut milk



all spice

light brown sugar


and gluten-free all purpose flour (we use GF Jules)

gluten free sweet potato casserole with pecan crumble #glutenfreerecipes www.healthygffamily.com

It takes a little time because you have to boil the sweet potatoes and bake the entire dish but it is an easy recipe.

First you peel and cut the sweet potatoes into pieces. I tend to cut the potatoes in half then in half or thirds again depending on how big they are.

gluten free sweet potato casserole with pecan crumble #glutenfreerecipes www.healthygffamily.com

The boil them and place in a large mixing bowl and mix together to make mashed sweet potatoes.

You then mix these mashed sweet potatoes with the eggs, butter or dairy free butter, heavy cream or coconut cream, vanilla, nutmeg and all spice to make the most luscious creamy and tasty filling!

gluten free sweet potato casserole with pecan crumble #glutenfreerecipes www.healthygffamily.com

In the meantime mix together the brown sugar, pecans, gluten free all purpose flour and butter or diary free butter to make the crumble topping.

gluten free sweet potato casserole with pecan crumble #glutenfreerecipes www.healthygffamily.com

It is easiest and best to mix it with your hands.

gluten free sweet potato casserole with pecan crumble #glutenfreerecipes www.healthygffamily.com

Then top the sweet potato filling with the crumble and bake!

That’s it!

gluten free sweet potato casserole with pecan crumble #glutenfreerecipes www.healthygffamily.com

If you bake it immediately, while the sweet potatoes are still warm, it only bakes for 30 minutes.

If you assemble the casserole a day ahead and refrigerate, then bake, it will take longer — closer to 60 minutes– to warm up.

Either way, the pecan topping caramelizes a bit and is sooooo yummy with the perfectly flavored, creamy sweet potatoes.

Want a scoop?

gluten free sweet potato casserole with pecan crumble #glutenfreerecipes www.healthygffamily.com

So save room on your plate for a generous portion… you’re going to love it!

For more Thanksgiving dishes, click here.

Some favorites include:

The Best Gluten-Free Stuffing

Our “Famous” Cranberry Sauce

Easy Cornbread


Pecan Bars

Pumpkin Pie Bars

Apple Crisp

Pumpkin Sheet Cake with cream cheese frosting

PIN it!

Sweet Potato Casserole Pecan Crumble www.healthygffamily.com

Scroll down for the recipe and leave a rating/comment if you make it! We love hearing from you!


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5 from 9 votes

Sweet Potato Casserole with Candied Pecan Crumble

Creamy, perfectly flavored and just the right amount of pecan crumble. Recipe from my Aunt, this has been a staple at our Thanksgiving table for years. I made it dairy free last year which was a little lighter but still so delicious! Recipe gives original and dairy free options.
Prep Time30 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 40 minutes
Course: Sides, Holiday, Thanksgiving, Veggies
Cuisine: Gluten-Free, Dairy-Free Optional, Vegetarian
Keyword: gluten-free thanksgiving sides, gluten-free thanksgiving side dish, sweet potato casserole with pecan crumble, gluten-free sweet potato casserole
Servings: 10 -12 servings
Author: Healthy Gluten-free Family



  • 5 lb. sweet potatoes
  • 3 large eggs
  • 1/3 cup butter or dairy-free butter
  • 1/3 cup heavy cream or unsweetened full fat canned coconut milk if dairy-free use full fat coconut milk from a can and whisk the liquid and solid top well together to combine
  • 1 teaspoon vanilla extract
  • ½ teaspoon nutmeg
  • ½ teaspoon. all spice


  • 1 cup light brown sugar, packed
  • 1 cup pecans, finely chopped
  • ½ cup gluten-free all purpose flour we used GFJules
  • 1/4 cup butter or dairy-free butter, room temperature, cut into small pieces


Preheat oven to 350 degrees


    • Boil & Mash the sweet potatoes: Bring a large pot of water to a boil. Meanwhile, peel sweet potatoes and cut them in to quarters or smaller depending on the size of the potato. Add to boiling water and cook for 25 minutes or until tender. Drain water, cool slightly, then mash well with a mixer until creamy.
    • Add eggs and beat well.
    • Add remaining ingredients and mix well.


    • Mix pecans, sugar and flour in medium bowl.
    • With with a fork or your hands, work in butter until it forms a crumble. Will take a couple minutes if using a fork, faster if using your hands. Set aside.


    • Spread sweet potato mixture into a 9x13 or 11x7 baking dish depending on how thick you want it.
    • Top with pecan crumble.
    • Bake in at 350° for 30-60 minutes (30 minutes if baking with the sweet potatoes still warm - 60 minutes if baking from the refrigerator) or until top is brown. If top is browning before the center is hot, cover with foil and continue baking.
    • Serve and enjoy!


    • To prepare ahead, makes sweet potato mixture, spread into pan, top with crumble and leave in refrigerator over night. OR spread sweet potato mixture into pan, leave crumble in a separate container and place both in the refrigerator. Take out of refrigerator 1/2 hour before baking to bring to room temperature. Top with the crumble if you haven't already. Bake before serving.
    Tried this recipe?Mention @healthyGFfamily or tag #healthyGFfamily!



    30 thoughts on “Sweet Potato Casserole with Pecan Crumble

    1. 5 stars
      I’ve made this side for both friendsgivings/Thanksgivings, and Christmas the past 2 years, and already everyone has been hounding me reminding me to bring it again this year – which I’m planning to do with pleasure! I’ve made this with both heavy cream and coconut milk – both do the trick. A delicious side that has become a holiday staple for me and my family!

    2. 5 stars
      I made this for thanksgiving. Added some marshmallows and it was a huge hit! First dish to be finished. It was a request by my family to make this every holiday. Hope you all enjoy it. It’s so customizable too. Add more whole pecans, marshmallows, add dried cranberries Etc. Thank you for this!

    3. I made this for Thanksgiving and it was a hit. Everyone liked it better than the one topped with marshmallows.

    4. 5 stars
      I made this for Thanksgiving this year and everyone raved about it! The only adjustment I made was I baked the sweet potatoes instead of boiling (I loathe peeling potatoes).

    5. 5 stars
      This was amazing! Everyone loved it including one guest who claimed he didn’t like sweet potatoes but then got a second helping. We made the dairy free version. This will definitely be our new go-to sweet potato recipe for holidays!

      1. I haven’t made it without egg or with egg replacer. I have 2 thoughts: I think it would work fine with a liquid egg replacer or to be honest, I think it would even work without egg…. you could even add a little extra cream or milk if you wanted it creamier. Let me know if you make it.

            1. 5 stars
              I made these without eggs and it came out perfectly! My mom even asked for the recipe! Thank you so much! I have aquafaba as an egg replacer but it didn’t get here in time for me to test it out. Since it was so good without the eggs I think I will just leave them out and not do an egg replacer.

          1. 5 stars
            I made this recipe for Christmas Day and it was delicious! I actually made it a couple days ahead of time & froze it. I took it out Christmas morning when we woke up and then let it come to room temperature put the crumble topping on top and then baked it for about an hour. Also, I always use my instant pot for potatoes. Super quick and no boiling over or mess on your stove. Try it! I guarantee you’ll never use your stove again for boiling! It’s truly a game changer.

    6. 5 stars
      Made this in 2021 and by popular demand will be making it again this year! I personally am not a huge sweet potato fan. However, I can eat this entire dish!

    7. If instead of peeling and boiling the potatoes, you bake them first, Len let then cool, and slip the skins off. Then mash, the potatoes will maintain all the natural sugars, and have a wonderful sweetness.

    5 from 9 votes (1 rating without comment)

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