Gluten Free, Dairy Free, Soy Free, Paleo Option
This classic casserole has a silky sweet potato filling under a caramelized sweet and nutty topping making this favorite holiday dish irresistible!
Why I Love This Recipe
This casserole is a scrumptious blend of my Nana's and my husband's Grandma's sweet potato casserole, with a gluten and dairy free twist! Gluten Free Sweet Potato Casserole is an easy side dish and a consistent holiday favorite! Made from a maple sugar, vanilla and fresh sweet potato blend, the inside of this recipe is thick and creamy with the perfect amount of sweetness.
Additionally, one of the best parts of sweet potato casserole is the crispy, sweet topping! It's made with almond flour, coconut sugar, dairy free butter and chopped up pecans or walnuts. This all gets mixed together and caramelizes on top of the silky filling to create the beautiful textural experience of this recipe!
Tips for boiling sweet potatoes
Be sure to use cool water to cover the potatoes. This allows the water and potatoes to heat up together and cook through evenly. Otherwise, adding potatoes to already boiling water will result in uneven cooking.
The best nuts for the topping
Both walnuts and pecans taste great in this Gluten Free Sweet Potato Casserole. Sometimes, I chop them on the smaller side which is what is photographed in this post. Occasionally, I rough chop the nuts to leave bigger pieces and that is also delicious.
Let's Talk Sugar
This is the brand of maple sugar I prefer. It doesn't clump as badly as some others I have tried. Because maple sugar is light in color, I prefer using it in the filling to keep that beautiful, vibrant orange sweet potato color.
However, maple sugar is expensive. Because of the affordability of coconut sugar, I try to use it in any recipe that is darker in color and won't be visually impacted by the darker coloring. If you don't have a problem with a darker filling, feel free to use coconut sugar in place of maple sugar.
Or, if you don't have any issues with white table sugar, you can also use it. Since maple sugar is sweeter than table sugar, you may need to increase the measurement by ¼-1/3 cup of white table sugar to achieve the same level of sweetness.
You Might Also Like
"Cheesy" Broccoli & Rice Casserole {GF, DF}
Southern Deviled Eggs {Dairy Free, Gluten Free}
Spiced Orange Cranberry Sauce {Paleo}
Fall Salad With Butternut Squash & Warm Bacon Dressing
IF YOU LOVE THIS RECIPE SHARE IT ON FACEBOOK, PINTEREST, TWITTER, AND INSTAGRAM! MAKE SURE YOU ALSO FOLLOW ME!!
HAVE YOU MADE THIS RECIPE?? PLEASE TAKE A MOMENT TO LEAVE A STAR ⭐ RATING AND QUICK REVIEW BELOW!
📖 Recipe
Gluten Free Sweet Potato Casserole {Dairy Free, Paleo Option}
Equipment
- 1 medium pot
- 1 medium mixing bowl
- 1 small mixing bowl
- measuring cups and spoons
- 1 potato masher or electric hand mixer
- 1 wooden spoon or silicone spatula
- 1 casserole dish at least 1.5 quart sized I've used several different shapes and even a pie dish for this recipe
Ingredients
Sweet Potato Filling
- 4 cups peeled, cubed sweet potatoes
- 1 teaspoon salt for cooking water
- ⅔ cup maple sugar
- ½ cup dairy free butter * use ghee for paleo
- 2 teaspoon pure vanilla
- 1 pinch salt
- 2 eggs lightly beaten
Topping
- 1 cup coconut sugar
- ⅓ cup almond flour
- 1 cup chopped pecans or walnuts
- ⅓ cup melted dairy free butter* use ghee for paleo
Instructions
- Add diced sweet potatoes to a medium pot and cover with cold water.** Cover with a lid and set over HIGH heat until water begins to boil. Remove lid and add 1 teaspoon of salt. Reduce heat to MEDIUM or MED-LOW to maintain a moderate simmer. Simmer until cooked through and very tender about 10-15 minutes. Potato should fall apart easily when pierced with a fork.
- While potatoes cook make the topping. In a small bowl combine coconut sugar, almond flour, chopped nuts and melted dairy free butter or ghee with a fork until fully combined and moist.
- When potatoes finish cooking, drain and keep potatoes in pot. Add maple sugar, dairy free butter or ghee and pinch of salt. Stir together with a wooden or silicone spoon. Either mash with a potato masher until extremely smooth or mix with a hand mixer on low until smooth. Using a hand mixer takes about 30 seconds and does not make these potatoes gummy/gluey.
- Add pure vanilla and stir in with a wooden spoon. If potato mixture is still warm you'll need to temper the eggs before adding them to the pot. To do so, add a small scoop of the sweet potato mixture into the eggs and mix together. Then, add the eggs to the potato mixture and stir with a wooden or silicone spoon.
- Spray casserole dish with preferred cooking spray. Add sweet potato mixture and level out, smoothing down the top as evenly as possible.
- Sprinkle topping evenly over the top to completely cover all of the sweet potato mixture edge to edge. Bake uncovered in a preheated oven about 35 minutes until filling is set and topping is browned. Serve warm or room temperature!
Comments
No Comments