When I was growing up, Thanksgiving was all about this sweet potato casserole with pecan topping for me. Well, not this one exactly but one that was very similar. My mom made it every year and I ate way more than my fair share LOL.
I have adapted her recipe to be gluten free and dairy free, as well as cutting back on the sugar and losing the marshmallows and honestly we like it even more! It doesn't really need to be over the top sweet, because this recipe lets the natural sweetness of the potatoes shine through. Creamy sweet potatoes are topped a crunchy pecan topping that is worth eating all on it's own!
This is the perfect side dish for your Thanksgiving dinner - I guarantee you'll get rave reviews!
Sweet potato casserole is a natural companion to turkey or roasted chicken. Don't forget my gluten free stuffing or my favorite gluten free dinner rolls to complete your holiday meal.
Ingredient Notes
This classic holiday recipe uses common ingredients that can be found in most grocery stores. It is both gluten free and dairy free as written, although I've included substitutions below if you don't have dietary restrictions.
- Sweet Potatoes - Most US stores sell sweet potatoes, not yams, although the names are sometimes used interchangeably. I recommend using orange sweet potatoes here for the best flavor. See my notes below about cooking options.
- Gluten-Free Flour Blend - I used Bob's Red Mill 1-to-1 flour blend for this recipe, but any gluten free flour blend should work. Do not try to substitute a singular gluten free flour like almond flour because that won't work here. If you're not gluten free, use all purpose flour in the same measure.
- Vegan Butter - I used Country Crock plant butter, but any stick type vegan butter will work fine. If you're not dairy free, use unsalted butter in the same measure.
- Non-Dairy Milk - I typically use unsweetened coconut milk, the type that comes in a carton, but any plant based milk will work fine. If you're not dairy free, use regular milk in the same measure.
See recipe card for full ingredient list and quantities.
How to Cook Sweet Potatoes for Casserole
There are a few ways you can prepare your sweet potatoes for this casserole. Ultimately you want plain mashed sweet potatoes for the filling.
- OPTION 1: Roast the sweet potatoes (approximately 60 minutes). This is my favorite method, because roasting enhances the flavor of the potatoes by caramelizing the natural sugars found in the potatoes. Clean the potatoes and place them on a baking sheet lined with aluminum foil. Bake at 425F for about an hour (maybe longer) until the potatoes are soft when you squeeze them. Allow to cool for about 15 minutes before removing the peels and mashing with a potato masher.
- OPTION 2: Instant Pot (approximately 30 minutes). Cooking sweet potatoes in the Instant Pot is mostly hands off and takes less time than roasting. Peel the potatoes and cut them into large chunks about 2 inches across. Place them in the Instant Pot with 1 ½ cups of water. Close the valve and cook on high pressure for 12 minutes. Quick release the pressure, drain the water and mash. This is a great way to save oven space at the holidays.
- OPTION 3: Boil on the stove (approximately 45 minutes). Peel the potatoes and cut into 1-inch cubes. Place in a large pot with enough cool water to cover the potatoes. Bring to a boil over high heat. Once boiling, reduce the heat to low and cover the pot. Boil for about 20 minutes until the potatoes are fork tender. Drain the water and mash.
How to Make the Best Sweet Potato Casserole
This delicious casserole is so easy to make. Once you have the potatoes cooked and mashed, let them cool for about 15 minutes before making the filling.
Spray a 2-quart or similar size casserole dish with non-stick cooking spray before you begin.
STEP 1: Make the pecan topping. Combine the topping ingredients in a medium bowl. Stir well until it forms a chunky mixture. Place the bowl in the refrigerator while you mix the filling.
STEP 2: Add the mashed sweet potatoes, melted butter, sugar, milk, maple syrup, eggs, vanilla extract, cinnamon and salt to a large mixing bowl. Beat with a hand mixer until the mixture is smooth.
STEP 3: Spread the sweet potato filling in your prepared casserole dish.
STEP 4: Crumble the pecan streusel topping over the sweet potato mixture in an even layer. Now you're ready to bake!
Expert Tip
This homemade sweet potato casserole is a great make ahead recipe. The filling thickens nicely as it cools down. We frequently make it the day before our holiday dinner and reheat it at 350F until it is warmed through before serving.
Storage
Store leftover sweet potato casserole in an airtight container in the refrigerator for up to 4 days. If I have a lot of leftovers, I will usually wrap my whole casserole dish in aluminum foil and place it in the refrigerator. It can be eaten cold or reheated.
More holiday side dishes to try:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Sweet Potato Casserole with Pecan Topping
Ingredients
For the topping:
- 1 Cup Light Brown Sugar
- ⅓ Cup Gluten Free 1-to-1 Flour Blend
- ⅓ Cup Vegan Butter melted
- 1 ¼ Cup Pecans roughly chopped
For the casserole filling:
- 3 pounds Sweet Potatoes cooked and mashed
- ½ Cup Vegan Butter melted
- ⅓ Cup Sugar
- ¼ Cup Non Dairy Milk
- 2 Tablespoons Maple Syrup
- 2 Eggs lightly beaten
- 1 teaspoon Vanilla
- ½ teaspoon Salt
- ½ teaspoon Cinnamon
Instructions
- Cook and mash the sweet potatoes using your preferred method. Allow the sweet potatoes to cool for at least 15 minutes before adding them to the mixing bowl. Note: You can prepare the sweet potatoes ahead of time and store them in the refrigerator until you're ready to make the casserole.
- Preheat the oven to 375 °F (191 °C). Spray a 2-quart baking dish with nonstick cooking spray and set aside.
- Prepare the topping. Combine the brown sugar, flour, pecans and melted butter in a small bowl. Mix well. Place the topping in the refrigerator while you prepare the sweet potato filling.1 Cup Light Brown Sugar, ⅓ Cup Gluten Free 1-to-1 Flour Blend, ⅓ Cup Vegan Butter, 1 ¼ Cup Pecans
- Prepare the filling. Combine the sweet potatoes, melted butter, sugar, milk, maple syrup, eggs, vanilla extract and salt in a large mixing bowl. Beat with an electric mixer until smooth and evenly combined.3 pounds Sweet Potatoes, ½ Cup Vegan Butter, ⅓ Cup Sugar, ¼ Cup Non Dairy Milk, 2 Tablespoons Maple Syrup, 2 Eggs, 1 teaspoon Vanilla, ½ teaspoon Salt, ½ teaspoon Cinnamon
- Spread the sweet potato mixture into the prepared baking dish.
- Crumble the streusel topping over the sweet potatoes.
- Bake in the preheated oven for 30 minutes.
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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