Gluten-Free Sweet Potato Casserole Recipe (Dairy-Free) (2024)

Place the sweet potato mixture in the greased baking dish and smooth it out evenly.

Sprinkle the pecan crumble mixture over the potatoes. Just a note about the pecans – you can chop them finer if you’d like. I left mine in bigger chunks, but some of my family wishes they were smaller. So you decide how fine you want your pecans chopped.

Make-Ahead Tip:

This recipe is such a classic for the holidays! If you want to make it ahead, you can mix the potato mixture together, and the crumb topping together and store them separately in the refrigerator for 1-3 days ahead of time. Then, put it together and bake it the day you need it.

Ingredients

Scale

Sweet Potato Filling:

• 3 lbs sweet potatoes
• ¼ cup almond, cashew, or coconut milk
• ¼ cup sugar
• 2 eggs
• 2 teaspoons vanilla
• ½ teaspoon salt

Topping:

• 1 cup pecans, chopped (chopped the size that you prefer, fine or chunky)
• ¾ cup dairy-free butter melted and divided
• ½ cup brown sugar, packed
• ½ cup gluten-free flour*
• 1 teaspoon cinnamon

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Cook the potatoes:

Instant Pot Method: Scrub the potatoes and then place them on top of a metal trivet or steamer basket in the pot. Add one cup of water. Secure the lid and set the manual setting to high pressure for 15 minutes. And then let it naturally release pressure for 10 minutes. Remove sweet potatoes from Instant Pot and let cool.

Oven Method: Preheat oven to 425°. Scrub potatoes and dry them off. Poke several holes in each one and place them on a baking sheet. Bake for 45-50 minutes. Let cool.

1. While the sweet potatoes are cooking, mix together the topping ingredients with ½ cup of the melted dairy-free butter and set aside.
2. Preheat oven to 350°. Grease a 9 x 13 baking dish.
3. Peel the potatoes, place them in a large bowl, and use a hand mixer to mash the potatoes. Add ¼ cup of the melted dairy-free butter, almond milk, sugar, eggs, vanilla, and salt to the potatoes and mix it all thoroughly together.
4. Place the sweet potato mixture in the casserole dish and smooth out evenly.
5. Sprinkle the pecan topping over the potatoes.
6. Bake for 35-40 minutes or until golden brown. If you’d like, you can top this off by broiling it for 2-3 minutes to get the topping even crisper. Just keep a close eye on it while you’re doing it so it doesn’t burn.

*Gluten-Free Flour:My favorite gluten-free & dairy-free flour blends to use arePamela’s Artisan BlendandBetter Batter. I’ve been using them both with great results. They are both a 1-1 substitute.

Dairy-Free Butter:Suggested brands are Country Crock Plant Based with Avocado Oil, Smart Balance, or Earth Balance.

To make ahead: If you want to make it ahead you can just mix the potato mixture together and the crumb topping together and store separately for 1-3 days ahead of time. Then put together and bake the day that you need it.