Go Back
Gluten Free Sweet Potato Casserole

Gluten-Free Sweet Potato Casserole Recipe

Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 8 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 3 lbs sweet potatoes, peeled and cubed
  • 1/4 cup unsalted butter, melted
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1/4 cup milk
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 3/4 cup gluten-free rolled oats
  • 1/2 cup chopped pecans
  • 1/3 cup packed light brown sugar
  • 1/4 cup unsalted butter, softened
  • 1/2 tsp ground cinnamon

Method
 

  1. Preheat the oven to 350°F (175°C). Boil the cubed sweet potatoes until tender, about 15 to 20 minutes. Drain well.
  2. Mash the warm potatoes with the melted butter, 1/2 cup brown sugar, milk, vanilla, cinnamon, nutmeg, and salt until smooth. Stir in the eggs.
  3. Combine the oats, pecans, 1/3 cup brown sugar, 1/2 tsp cinnamon, and softened butter. Rub together with your fingers until crumbly.
  4. Spread the potato mixture into a 9x13 inch baking dish. Scatter the topping over it and bake for 25 to 30 minutes, until golden and bubbly.
  5. Let the casserole rest for 5 minutes, then serve warm.

Notes

If you love that glossy marshmallow top, scatter 1 cup of mini marshmallows over the crumble during the last 5 minutes of baking. The casserole can be assembled up to 24 hours ahead and kept covered in the fridge; add about 5 minutes to the bake time if it goes in cold.