Getting Ready for the Holiday Season

As the leaves begin to change and a crispness fills the air, we know Q4 is just around the corner, bringing with it the much-anticipated holiday season. While the thought of festive decorations, cozy nights by the fire, and joyful gatherings warms the heart, for many, the task of planning the ultimate holiday dinner menu can feel incredibly daunting. Even with a passion for cooking and a food blog to boot, the pressure to create a memorable feast that caters to everyone can be overwhelming.

Starters are usually the easiest part of the meal, with charcuterie boards and simple appetizers always hitting the mark. The main event, a perfectly roasted turkey, can often be ordered or assigned to a seasoned chef among family members. But what about the side dishes? The unsung heroes that complete the meal and often steal the show. This is where the real planning challenge often lies.

I often find myself making a mental checklist, scrutinizing each potential side dish option. Will it be too difficult or time-consuming to prepare amidst the holiday rush? Will it appeal to everyone, even those without specific dietary restrictions? The goal is always to find that perfect balance of ease, flavor, and universal appeal. And then, a brilliant idea strikes – sweet potato casserole. It’s a classic, a crowd-pleaser, and a truly no-fail option that can be effortlessly adapted to be both gluten-free and dairy-free without compromising its traditional, mouth-watering taste.

What is Sweet Potato Casserole: A Southern Delight

Sweet potato casserole is a beloved dish with roots deep in the culinary traditions of the Southern United States. At its heart, it’s a comforting casserole featuring a rich, creamy filling made from cooked and mashed sweet potatoes. This vibrant orange base is traditionally enriched with milk, eggs, butter, a hint of vanilla, and a touch of sweetener, creating a luxurious texture and deep flavor. The true magic, however, often lies in its topping – a crunchy streusel made with pecans and cinnamon that adds a delightful textural contrast and an aromatic spice kick.

This iconic dish is almost synonymous with the holiday season, making a prominent appearance at nearly every Thanksgiving dinner table, and often gracing Christmas feasts as well. Its presence signals warmth, comfort, and celebration. The moment you think of Thanksgiving, it’s hard not to conjure images of this delightful casserole, nestled amongst other holiday favorites, ready to be enjoyed.

Is Sweet Potato Casserole a Dessert or a Side Dish? The Great Debate

If the description of sweet potato casserole makes it sound utterly decadent, that’s because it truly is. Bursting with the warm, inviting flavors associated with fall and the Thanksgiving season, this casserole is a must-have holiday staple that brings comfort and joy to any table.

However, the eternal question remains: Is it a side dish or a dessert? This is a point of much delightful debate among food enthusiasts. Given the inherent sweetness of the sweet potatoes and the dessert-like ingredients used – such as sugar, butter, and vanilla – the casserole shares many similarities with its close cousin, the popular sweet potato pie. Consequently, a significant number of people categorize it as a dessert, especially when it’s topped with fluffy marshmallows, and often serve it alongside other sweet treats like pecan pie.

On the other hand, many consider it a sweet side dish, perfectly complementing savory main courses and other traditional holiday accompaniments. Its creamy texture and rich flavor can easily bridge the gap between savory and sweet, offering a unique dimension to the meal. Then there are those who simply embrace its dual nature, considering it a delightful hybrid that can serve both purposes with equal grace.

Regardless of where you stand on this delicious debate, one thing is certain: you’ll definitely want this comforting sweet potato casserole at your holiday dinner table this Thanksgiving and throughout the wider holiday season. Its versatility and irresistible taste make it a cherished addition to any festive spread.

A Gluten-Free and Dairy-Free Version for Everyone to Enjoy!

Sweet potatoes are naturally sweet and incredibly flavorful, making them a perfect base for a rich casserole. However, traditional recipes for sweet potato casserole often feature generous amounts of butter and milk, which can be problematic for those with dietary restrictions. My mission was to create a gluten-free and dairy-free version that ensures everyone – including those with Celiac disease, gluten allergies, or lactose intolerances – can fully indulge in this holiday favorite. After all, the joy of feasting should be accessible to all, right?

To achieve this, I made a couple of simple yet effective substitutions: I used neutral-tasting refined coconut oil in place of dairy butter and unsweetened almond milk instead of regular dairy milk. The remarkable thing is that even with these adjustments, the resulting casserole tastes exactly like the traditional version you know and love. Seriously, if you don’t reveal its secret, no one at the table would ever guess it’s both gluten-free and dairy-free! It’s a testament to how delicious and inclusive holiday cooking can be.

Why This Healthy Sweet Potato Casserole Recipe Works:

• Simple, Accessible Ingredients: Let’s be honest, orchestrating a Thanksgiving dinner is stressful enough without having to hunt down obscure ingredients. This recipe shines because it calls for basic, easy-to-find ingredients that are readily available at any local grocery store. Chances are, you might even have most of them in your pantry already, making last-minute preparations a breeze.
• Effortless to Make: Forget complicated techniques or advanced culinary skills. This perfect holiday side dish is designed for simplicity. The process involves straightforward steps: mixing the creamy sweet potato base, layering it into a dish, preparing and adding the crunchy pecan topping, and finally, baking it to golden perfection. It’s a recipe that allows you to spend less time in the kitchen and more time enjoying the company of your loved ones.
• Completely Gluten-Free and Dairy-Free: This is arguably the most significant advantage of this recipe. It’s a healthy sweet potato casserole that is entirely gluten-free and dairy-free, ensuring that individuals on a gluten-free diet or those with gluten or lactose intolerances can indulge without any worries or discomfort. And here’s the best part: its rich flavor and satisfying texture mean that even those without dietary restrictions will adore it, often requesting it year after year. It’s a truly inclusive dish that everyone can share and celebrate.

Ingredients You’ll Need:

Here’s a visual overview of the simple yet essential ingredients required to make this delicious gluten-free and dairy-free sweet potato casserole recipe. Each component plays a crucial role in creating the perfect balance of creamy sweetness and crunchy texture.

(For exact measurements and a detailed list, please scroll down to the printable recipe card at the bottom of this post.)

Ingredient Notes/ Substitutions for Your Sweet Potato Casserole:

• Sugar: I personally prefer using light brown sugar for its subtle caramel notes and moist texture, which beautifully complement the sweet potatoes. However, feel free to experiment with other granulated sweeteners such as normal white sugar, cane sugar, rich dark brown sugar for a deeper molasses flavor, or even unrefined coconut sugar for a healthier, less processed option. For those managing blood sugar levels or following a diabetic-friendly diet, granulated Monkfruit Sweetener is an excellent 1:1 sugar substitute that boasts a zero glycemic index and won’t spike your blood sugar.
• Coconut Oil: When it comes to cooking and baking, I always opt for refined coconut oil. The refining process removes the strong coconut taste and smell, making it a neutral-flavored fat that won’t overpower the other ingredients in your casserole. In contrast, extra virgin coconut oil retains a distinct coconut flavor, which may or may not be desired depending on your preference. For a similar dairy-free alternative, you can also use dairy-free butter (vegan butter) in equal quantities. If dairy isn’t an issue for you, traditional dairy butter can be used as a direct substitute.
• Almond Milk: For this recipe, I often use my quick and easy 5-minute homemade almond milk, which offers a fresh taste. However, any store-bought unsweetened almond milk will work beautifully. You also have the flexibility to use other non-dairy milks to suit your taste or what you have on hand, such as creamy cashew milk, neutral rice milk, popular oat milk, or even light canned coconut milk for an extra touch of richness (just be mindful of the subtle coconut flavor if using full-fat canned coconut milk). If you don’t have lactose intolerance, feel free to use regular dairy milk in the same proportions.
• Eggs: In this particular sweet potato casserole recipe, eggs are more than just an ingredient; they are essential as a binding agent for the sweet potato filling. They play a crucial role in giving the casserole its desired structure and smooth texture without making it dense or heavy. Therefore, I highly recommend against omitting them for the best results.
• Pecans: Pecans are the traditional choice for the crunchy streusel topping, offering a distinct nutty flavor and satisfying crunch that pairs perfectly with sweet potatoes. However, if pecans aren’t your favorite or you simply want to try something different, you can easily swap them out for other nuts like earthy walnuts, delicate hazelnuts, or mild almonds, depending on your preference.
• Cinnamon: The warming aroma and flavor of ground cinnamon are truly what give this casserole that quintessential fall and holiday feel. It’s a classic spice that brings out the best in sweet potatoes. For an even more complex and festive flavor profile, you can substitute the cinnamon with pumpkin pie spice, which typically includes cinnamon, nutmeg, ginger, and cloves.

How to Make Creamy Mashed Sweet Potatoes:

The foundation of a great sweet potato casserole is perfectly cooked and mashed sweet potatoes. You have a couple of convenient options to prepare them for this recipe, ensuring they are tender and ready to be transformed into a creamy filling.

(1) In the oven (for rich flavor): For a deeper, slightly caramelized flavor, baking your sweet potatoes is an excellent choice. Begin by thoroughly washing and pricking the sweet potatoes all over with a fork. This allows steam to escape during baking, preventing them from bursting. Place the unpeeled sweet potatoes directly on a baking sheet and bake them in a preheated oven at 425°F (220°C) for approximately 45 minutes to 1 hour, or until they are completely fork-tender. Once baked, slice them in half lengthwise, scoop out the soft flesh, and mash it thoroughly with a fork or a potato masher until smooth.

(2) In the microwave (for speed): If you’re short on time, the microwave offers a quick and efficient way to cook your sweet potatoes. Wash and prick the sweet potatoes all over with a fork. Place them on a microwave-safe plate and cook them for approximately 5 minutes on high power per medium-sized potato. For example, if you’re using three large sweet potatoes, as I often do, it will take roughly 15 minutes in the microwave. After cooking, slice the sweet potatoes in half lengthwise, scoop out the tender flesh, and mash it until it’s smooth and ready for your casserole.

How to Make Gluten-Free Sweet Potato Casserole: Step-by-Step

1. Preheat Oven and Prepare Dish

Start by preheating your oven to 350°F (175°C). While the oven heats, lightly grease a 9″ x 13″ casserole dish or a similar-sized baking dish. This ensures the casserole doesn’t stick and makes for easy serving. Arrange your oven rack to the middle position for even baking.

2. Prepare the Creamy Sweet Potato Filling

In a large mixing bowl, combine your freshly mashed sweet potatoes with the brown sugar, melted coconut oil, beaten eggs, almond milk, and vanilla extract. These ingredients will transform the potatoes into a rich, flavorful base. Mix everything very well until all the ingredients are thoroughly combined and evenly distributed. You can achieve this using a sturdy whisk for a smooth consistency or an electric hand mixer for an extra creamy result.

3. Prepare the Crunchy Pecan Crumble Topping

In a separate medium-sized bowl, combine the roughly chopped pecans, melted coconut oil, ground cinnamon, and the remaining brown sugar. These ingredients will form the irresistible crunchy topping. Mix everything thoroughly, ensuring the pecans are evenly coated with the oil, sugar, and cinnamon. This step is crucial for developing that perfect balance of flavor and texture that contrasts beautifully with the creamy sweet potato filling.

4. Transfer Filling to Casserole Dish

Carefully pour the creamy sweet potato mixture into your previously greased casserole dish. Use a spatula to spread the filling out evenly across the bottom of the dish, creating a smooth, level base for your topping. This ensures uniform cooking and a beautiful presentation.

5. Distribute the Pecan Streusel Topping

Once the sweet potato filling is smooth in the dish, generously spoon the prepared pecan crumble mixture evenly over the entire surface. Make sure the topping is distributed from edge to edge, ensuring every bite of casserole will have that delightful crunch and spicy-sweet flavor.

6. Bake to Perfection

Place the casserole dish in the preheated oven and bake for approximately 35 minutes. To prevent the delicate pecans in the topping from burning and ensure they remain golden and crunchy, it’s a good idea to loosely tent the casserole with aluminum foil during the last 10 minutes of baking. This will allow the sweet potato filling to cook through while protecting the topping.

7. Serve and Enjoy!

Once baked, remove the gluten-free sweet potato casserole from the oven and let it cool slightly before serving. This holiday favorite is delightful served hot or warm, allowing its creamy interior and crunchy topping to shine. If you’re lucky enough to have leftovers, don’t fret – it tastes just as delicious cold the next day! In fact, many enjoy this scrumptious casserole for breakfast on Christmas morning, a truly decadent way to start the festive day. It’s versatile, comforting, and utterly delicious in every form.

Helpful Tips & Tricks:

• Swap Pecans for Other Nuts: While pecans are traditional, feel free to get creative with your topping. You can either swap out the pecans entirely for other chopped nuts like walnuts or almonds, or for an even more classic (and indulgent) alternative, top your casserole with fluffy gluten-free marshmallows for the last 5-10 minutes of baking until golden.
• Nut-Free Option: If you’re catering to guests with nut allergies or simply prefer a nut-free topping, you can easily substitute the pecans. Instead, use gluten-free oats combined with brown sugar, cinnamon, and coconut oil to create a delightful crunchy streusel that is safe for everyone.
• Prevent Topping from Burning: The pecan topping, with its sugar content, can brown quickly. To prevent it from burning while ensuring the casserole cooks through, it’s a smart move to cover the casserole loosely with aluminum foil (shiny side up, as it reflects heat better) during the last 10 minutes of baking. This allows the heat to continue cooking the filling without over-browning the topping.

Recipe FAQs:

More Gluten-Free Sweet Potato Recipes:

• Moist Sweet Potato Bread (Gluten-Free, Dairy-Free)
• Sweet Potato Gnocchi (Gluten-Free, Vegan)
• Air-Fried Sweet Potato Wedges (Gluten-Free, Vegan)
• Spicy Cinnamon Sweet Potato Fries (Gluten-Free, Vegan)
• Sweet Potato Pie (Gluten-Free, Dairy-Free)

Other Thanksgiving Side Dishes to Cook:

• Easy Skillet Cornbread (Gluten-Free, Dairy-Free)
• Easy Cornbread Stuffing (Gluten-Free, Dairy-Free)
• Jalapeño Cornbread (Gluten-Free, Dairy-Free)
• Crispy Hasselback Potatoes (Gluten-Free, Vegan)
• Crispy Air Fryer Brussels Sprouts (Gluten-Free, Vegan)
• Shaved Brussels Sprouts with Lemon and Parmesan (Gluten-Free)
• Soft Gluten-Free Dinner Rolls (Dairy-Free)
• Easy Rosemary Cornbread (Gluten-Free, Dairy-Free)
• Easy Cornbread Muffins (Gluten-Free, Dairy-Free)
• French Toast Casserole (Gluten-Free, Dairy-Free)
• 23 Last Minute Gluten-Free Thanksgiving Recipes

Favorite Recipes for the Holidays:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Gluten-Free Sweet Potato Casserole (Dairy-Free)

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5 Stars







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1 Star

5 from 4 reviews

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  Author: Felicia Lim
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  Total Time: 50 minutes
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  Yield: 12 servings
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  Diet: Gluten Free

Print Recipe

Description

Whether you consider sweet potato casserole a dessert, a side dish, or both, it’s undeniably decadent, delicious, and everything you want in a single bite. A bed of creamy mashed sweet potatoes topped with a crunchy cinnamon pecan streusel topping, this is heaven in a casserole dish! You definitely want to make this for Thanksgiving. Gluten-free and dairy-free too, but if you don’t tell, no one would ever know!

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Ingredients

Units

Scale

For the Sweet Potato Filling:

• 3 pounds sweet potatoes, cooked and mashed (approximately 4 cups mashed)
• 1/2 cup light brown sugar
• 1/2 cup coconut oil, melted
• 1/2 cup almond milk
• 2 large eggs, beaten
• 1 teaspoon vanilla extract

Pecan Topping:

• 1/4 cup coconut oil
• 1 cup pecans, roughly chopped
• 1 teaspoon ground cinnamon
• 1/2 cup light brown sugar

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Instructions

1. Preheat: Preheat the oven to 350F (175°C) and grease a 9″ x 13″ casserole dish. Arrange the rack to the middle position.
2. Prepare the Sweet Potato Filling: In a large mixing bowl, combine the mashed sweet potatoes, sugar, melted coconut oil, eggs, almond milk, and vanilla together. Mix very well until everything is evenly distributed (you can use a hand whisk or an electric beater).
3. Prepare the Pecan Topping: In another bowl, combine the chopped pecans, melted coconut oil, ground cinnamon, and sugar. Mix well until pecans are evenly coated with the oil, sugar and cinnamon.
4. Transfer Filling Mixture: Pour the sweet potato filling mixture into the previously greased casserole dish and spread it out evenly with a silicone spatula.
5. Distribute Topping: Spoon the pecan topping mixture evenly over the top of the sweet potato filling.
6. Bake: Bake for 35 minutes, tenting with aluminium foil during the last 10 minutes to prevent the pecans from burning.

Notes

How to Cook Sweet Potatoes: To prepare the mashed sweet potatoes, you can either bake them in the oven or in the microwave.
(1) In the oven: Prick the sweet potatoes with a fork all over, and then bake unpeeled sweet potatoes in the oven for 45 minutes at 425F (220°C) until they are tender enough to be pierced easily with a fork. Slice sweet potatoes into half lengthwise, scoop out the flesh and mash well.
(2) In the microwave: Prick the sweet potatoes with a fork all over, and then cooked the unpeeled sweet potatoes for approximately 5 minutes on high per medium sweet potato. (If you use 3 sweet potatoes like I did, it will be approximately 15 minutes in the microwave). Slice the cooked sweet potatoes into half lengthwise, then scoop out the flesh and mash it well.

Sugar: I used light brown sugar, but feel free to use normal white sugar, cane sugar, dark brown sugar, or even coconut sugar if you prefer. If you are diabetic or insulin-resistant, I recommend that you use granulated Monkfruit Sweetener (a 1:1 sugar substitute with zero glycemic index and does not raise your blood sugar).

Coconut Oil: I prefer using refined coconut oil in my cooking and baking because it has a neutral taste, as opposed to extra virgin coconut oil (which has a strong coconut taste and smell). You can also use vegan butter in equal quantities. Alternatively, if you are not lactose-intolerant, feel free to use normal dairy butter instead.

Almond Milk: I like to use my 5-minute homemade almond milk for this recipe, but feel free to use other non-dairy milks such as cashew milk, rice milk, soy milk, or coconut milk. Alternatively, if you are not lactose-intolerant, go ahead of use normal dairy milk in equal quantities.

Eggs: In this case, eggs are essential as a binder for the sweet potato filling, to help give it more form and texture without making it dense, so I wouldn’t recommend leaving it out. 

Pecans: Pecans are traditionally used in the sweet potato casserole topping, but if you don’t like the taste of pecans, feel free to swap them out for walnuts, hazelnuts, or almonds as you prefer.

Cinnamon: The ground cinnamon really adds a beautiful fall flavor. Alternatively, if you prefer, you can also use pumpkin pie spice instead.

Make Ahead: You can prepare the mashed sweet potatoes 1 to 2 days in advance and assemble the ingredients on the day itself so it’s easier. If you prefer, you can also cook the casserole 1 to 2 days in advance, cover it with plastic wrap and store it in the fridge, and heat it up just before serving.

Storing: If you have leftovers, wrap the sweet potato casserole in plastic wrap or place it in an airtight container and store in the refrigerator for up to 3 to 4 days.

Freezing: Because it contains an egg, you have to cook the casserole first before freezing. To freeze, allow the cooked casserole to cool fully before transferring it to a freezer-safe container and freezing for up to 2 months. Let the casserole thaw completely overnight in the fridge before heating up or serving.

Adapted from: Cooking Classy

• Prep Time: 15 mins
• Cook Time: 35 mins
• Category: Desserts
• Method: Baking
• Cuisine: American