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Best Gluten-Free Sweet Potato Casserole: Easy Pecan Crumble

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A creamy, perfectly spiced sweet potato filling topped with a crunchy pecan crumble that’s naturally gluten-free and perfect for gatherings. This crowd-pleasing dish comes together in about 45 minutes with simple ingredients.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4 medium-large), peeled and cubed
  • 4 tablespoons unsalted butter, melted
  • 1/3 cup pure maple syrup
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 cup heavy cream or full-fat coconut milk
  • 1 cup pecans, roughly chopped
  • 1/2 cup gluten-free rolled oats
  • 1/3 cup almond flour
  • 1/4 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 4 tablespoons cold unsalted butter, cut into small cubes
  • 1 tablespoon maple syrup

Instructions

  1. Peel sweet potatoes and cut into 1-inch cubes. Rinse under cold water.
  2. Place cubed sweet potatoes in a large pot, cover with cold water by about an inch, and add a generous pinch of salt. Bring to a boil, then reduce to a simmer. Cook for 12-15 minutes until fork-tender. Drain well and let steam dry for a minute.
  3. Preheat oven to 375°F (190°C). Transfer warm sweet potatoes to a large mixing bowl. Add melted butter, maple syrup, eggs, vanilla, cinnamon, nutmeg, salt, and heavy cream. Mash with a potato masher or use a hand mixer until smooth. Pour into a greased 9×13-inch baking dish and spread evenly.
  4. In a medium bowl, combine chopped pecans, gluten-free oats, almond flour, brown sugar, cinnamon, and salt. Mix with a fork. Add cold butter cubes and use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Drizzle with 1 tablespoon maple syrup and gently mix.
  5. Sprinkle the pecan crumble evenly over the sweet potato filling. Bake for 25-30 minutes, until the filling is set around the edges and the topping is golden brown and fragrant. If the topping browns too quickly, tent with foil for the last 10 minutes.
  6. Let the casserole rest for at least 10 minutes before serving. Serve warm.

Notes

For best results, don’t overcook the sweet potatoes; cook just until fork-tender. Use room temperature eggs for a creamier filling. Toast pecans before adding to the crumble for deeper flavor. Use cold butter for the topping to achieve a perfect crumble. Let the casserole rest for 10-15 minutes before serving to allow the filling to set.

Nutrition

Keywords: gluten-free sweet potato casserole, pecan crumble, Thanksgiving side dish, gluten-free side dish, sweet potato recipe

Find it online: https://willarecipes.com/best-gluten-free-sweet-potato-casserole-easy-pecan-crumble/