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Sweet potato casserole on a serving spoon with sweet potato casserole in the background.

Gluten Free Sweet Potato Casserole {Dairy Free, Paleo Option}

Katie AdamsKatie Adams
This classic holiday casserole has a silky sweet potato filling under a caramelized sweet and nutty topping!
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Side Dish
Cuisine American
Servings 12
Calories 321 kcal

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.
    Pot of diced potatoes covered in water.
  • 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.
    Sweet potato casserole topping.
  • 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!

Notes

*It can be hard finding a good dairy free, soy free butter alternative, but this dairy free butter is one my favorite finds. The base of it is cashews, so it is a no go for those of you with nut allergies. Earth Balance and Country Crock also offer good quality plant based butters that are nut free. However, it’s important to note they both do contain soy and/or legume products.
**Starting with cold water allows the potatoes to cook through evenly.

Nutrition

Calories: 321kcalCarbohydrates: 35gProtein: 3gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gTrans Fat: 2gCholesterol: 27mgSodium: 356mgPotassium: 233mgFiber: 2gSugar: 22gVitamin A: 6334IUVitamin C: 1mgCalcium: 42mgIron: 1mg
Keyword casserole, christmas recipes, holiday recipes, sweet potatoes, thanksgiving recipes
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