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Best Gluten-Free Sweet Potato Casserole with Easy Pecan Crumble

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A gluten-free sweet potato casserole with a crunchy pecan crumble topping, born from a kitchen accident. It’s creamy, sweet, and perfect for holidays or weeknight dinners.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4–5 medium), peeled and cubed
  • 1/4 cup unsalted butter, melted
  • 1/4 cup maple syrup
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1 cup pecans, chopped
  • 1/2 cup almond flour
  • 1/4 cup coconut oil, solid
  • 1/4 cup brown sugar, packed
  • 1/2 teaspoon cinnamon
  • Pinch of salt

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter or coconut oil.
  2. Peel and cube sweet potatoes into 1-inch chunks. Place in a large pot, cover with cold water by about an inch, and add a generous pinch of salt. Bring to a boil over high heat, then reduce to medium-high and cook for 12-15 minutes until fork-tender.
  3. Drain sweet potatoes in a colander and let steam dry for about 2 minutes. Transfer to a large mixing bowl and mash until smooth (or with a few lumps for texture).
  4. To the mashed sweet potatoes, add melted butter, maple syrup, beaten eggs, vanilla, salt, cinnamon, nutmeg, and ginger. Stir until well combined.
  5. Pour the sweet potato mixture into the prepared baking dish and spread evenly with a spatula.
  6. In a medium bowl, combine chopped pecans, almond flour, brown sugar, cinnamon, and salt. Add solid coconut oil and cut it into the dry ingredients using a pastry cutter, two forks, or your fingers until the mixture resembles coarse crumbs.
  7. Sprinkle the pecan crumble evenly over the sweet potato filling. Do not press it down.
  8. Bake for 25-30 minutes, until the filling is bubbly around the edges and the topping is golden brown. If the topping browns too quickly, tent loosely with foil for the last 10 minutes.
  9. Let the casserole rest for 5-10 minutes before serving.

Notes

Toast pecans before using for extra flavor. Use cold coconut oil for the crumble. Assemble up to 24 hours ahead and refrigerate; add 10 minutes to baking time. For vegan version, use flax eggs and dairy-free butter. For nut-free, use pumpkin seeds and oat flour.

Nutrition

Keywords: gluten-free sweet potato casserole, pecan crumble, Thanksgiving side dish, gluten-free holiday recipe, sweet potato casserole

Find it online: https://ovenmila.com/best-gluten-free-sweet-potato-casserole-with-easy-pecan-crumble/