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Best Easy Gluten-Free Sweet Potato Casserole with Pecan Crumble

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A rich, creamy sweet potato casserole topped with a crunchy pecan crumble that’s naturally gluten-free. Perfect for holidays and family gatherings, this dish proves that gluten-free cooking can be absolutely delicious.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4–5 medium), peeled and cubed
  • 1/4 cup unsalted butter, melted
  • 1/4 cup pure maple syrup
  • 2 large eggs, lightly beaten
  • 1/3 cup milk (any kind)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cup pecans, chopped
  • 1/2 cup gluten-free rolled oats
  • 1/3 cup brown sugar, packed
  • 1/4 cup gluten-free all-purpose flour
  • 1 teaspoon cinnamon
  • 1/4 cup cold unsalted butter, cut into small cubes
  • Pinch of salt

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray.
  2. Place the peeled and cubed sweet potatoes in a large pot and cover with cold water by about 2 inches. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes until fork-tender. Drain well and let steam dry for a few minutes.
  3. Return the drained potatoes to the pot or transfer to a large mixing bowl. Mash with a potato masher until smooth, or use a hand mixer for a silkier texture. Let cool for about 5 minutes.
  4. To the mashed sweet potatoes, add the melted butter, maple syrup, beaten eggs, milk, vanilla, cinnamon, nutmeg, ginger, and salt. Stir until well combined. Pour into the prepared baking dish and spread evenly.
  5. In a medium bowl, combine the chopped pecans, gluten-free oats, brown sugar, gluten-free flour, cinnamon, and salt. Add the cold butter cubes and use a pastry cutter, two forks, or your fingertips to work the butter into the dry mixture until crumbly with pea-sized pieces of butter.
  6. Sprinkle the pecan crumble evenly over the sweet potato filling. Do not press down.
  7. Bake for 30-35 minutes, until the filling is set around the edges and slightly jiggly in the center. The topping should be golden brown. If browning too quickly, tent loosely with foil for the last 10 minutes.
  8. Let the casserole rest for at least 10 minutes before serving. Serve warm.

Notes

Let the potatoes steam dry after draining to avoid a watery filling. Cold butter is essential for a crumbly topping. The casserole can be assembled a day ahead and refrigerated; add 10-15 minutes to baking time if starting from cold. For a vegan version, use vegan butter, flax eggs, and plant-based milk. For nut-free, substitute pecans with sunflower seeds or pumpkin seeds.

Nutrition

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

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