2 ratings

Gluten Free Sweet Potato Casserole

A healthy side dish that actually tastes great!
Sweet potato casserole
Courtesy of Karen Kelly/Seasonal Cravings

This recipe is filled with creamy mashed sweet potatoes and topped with a sweet, crunchy oatmeal topping. Drizzle it with maple syrup for the final touch.

Recipe courtesy of Karen Kelly/Seasonal Cravings.


This reheats well and can be made a day ahead.


For the topping

  • 1 Cup gluten free quick oats
  • 3 Tablespoons Bob's Red Mill Almond Flour
  • 2/3 Cups chopped pecans
  • 2-3 Tablespoons pure maple syrup
  • 1 Tablespoon coconut oil

To serve

  • 2 1/2-3 Pounds sweet potatoes
  • 1/2 Cup coconut or almond milk
  • 2 Tablespoons melted coconut oil
  • 1 egg
  • 1/2 Teaspoon salt


For the topping

In a small bowl mix topping ingredients and set aside.

To serve

Preheat oven to 375 ºF.

Peel and cut sweet potatoes into cubes.

Put potatoes in a large pot and cover with water.

Boil for about 6-8 minutes.

Check with a fork to make sure they are tender.

Remove and drain.

Return to pot.

Add milk, coconut oil, egg and salt.

Mash potatoes and stir.

Spray a 9 x 13 casserole dish with cooking spray and spread potato mixture in the bottom.

Spread topping over top of potatoes.

Bake at 375 ºF for about 17-20 minutes or until topping is golden.

Serve with a drizzle of pure maple syrup.