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 I think is better than the original!
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!
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, soy-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!
So here’s how make.
All you’ll need is 10 whole food ingredients.
Sweet potatoes, eggs, butter or dairy free butter, heavy cream or coconut milk, vanilla, nutmeg, all spice, light brown sugar, pecans and gluten-free all purpose flour (we use GF Jules – affiliate link)
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.
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!
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.
It is easiest and best to mix it with your hands.
Then top the sweet potato filling with the crumble and bake!
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?
So save room on your plate for a generous portion… you’re going to love it!
Scroll down to see the recipe and leave a comment if you try.
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.
¼ cup butter (or dairy-free alternative) softened, cut into small pieces
Preheat oven to 350 degrees
SWEET POTATO FILLING
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.
CANDIED PECAN CRUMBLE
Mix nuts, 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 ½ hour before baking to bring to room temperature. Top with the crumble if you haven't already. Bake before serving.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...