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Make a perfect Sweet Potato Casserole that’s naturally gluten-free and so delicious! This easy casserole recipe is a familiar face at any holiday table, brimming with spiced mashed sweet potatoes baked beneath a buttery, nutty oat crumble.
The Perfect Gluten-Free Sweet Potato Casserole with a Buttery Oat Topping
With the holidays fast approaching (like, really, really fast. Or is it just me?), I’ve been on a quest for the perfect sweet potato casserole.
I love simple baked sweet potatoes or my Hasselback Sweet Potatoes. However, I’ve always found many casseroles too sweet, especially those covered with marshmallows. That’s why I love this one with a buttery and nutty crumble topping.
This is like a crunchy version of a sweet potato casserole with marshmallows, slightly less sweet, but still full of that classic flavor we all love. Perfection achieved? I think so!
One of my favorite things about this gluten-free sweet potato casserole is how simple it is to make with naturally gluten-free ingredients! Below is everything you’ll need, with the full details further on in the recipe card:
- Sweet Potatoes: Whether you use small or large sweet potatoes is up to you. You’ll need about 2 pounds worth, peeled and chopped into large chunks.
- Maple Syrup: As a natural sweetener. Make sure you’re using pure maple syrup, and not the artificial kind. If you can’t get your hands on real maple syrup, I recommend using honey instead.
- Whole Milk: Alternatively, 2% milk. If you’re making a dairy-free sweet potato casserole, sub in any dairy-free milk of choice.
- Egg: One large egg helps bind the ingredients.
- Spices: I love to load up my casserole with the flavors of fall. I use a combination of ground cinnamon, nutmeg, and pumpkin pie spice to bring out the sweet flavors (plus a pinch of salt to balance them).
For the Topping
- Oat Flour: I make this crumble with gluten-free oat flour in place of all-purpose flour. Don’t have oat flour? No sweat. Just grind up some of the same rolled oats that come later on in the recipe. See the tips section as well as the recipe card for details.
- Rolled Oats: Make sure the oats you’re using are certified gluten-free. I highly recommend using rolled oats (also called old-fashioned oats) and not quick or instant oats.
- Brown Sugar: or coconut sugar
- Pecans: Chopped pecans bring delicious crunch and nutty flavor to the topping. Feel free to omit the pecans if you’re making this recipe nut-free.
- Melted Butter: Alternatively, coconut oil for dairy-free.
Are Sweet Potatoes Actually Healthier than Regular Potatoes?
Contrary to its name, sweet potato isn’t actually related to a regular potato at all! They come from different families and have different benefits. Both are very healthy!
Sweet potatoes are packed with similar amounts of protein and healthy carbs as regular potatoes. They’re also high in vitamins A and C, potassium, fiber, and antioxidants.
Of course, as with any ingredient, it’s all about how you prepare it. This sweet potato casserole keeps things simple with a light oat topping, and really lets the sweet potato shine!
How to Make This Easy Casserole
This recipe comes down to mashing the sweet potatoes, crumbling up the topping, and then baking everything together in a 375°F oven. While your oven preheats, grease a 9×13-inch baking dish, then begin by preparing the sweet potatoes:
Cook the Sweet Potatoes: First, boil the sweet potato chunks until fork-tender, about 15 to 20 minutes. Drain, then return the potatoes to the pot to cool.
Combine: Once the sweet potatoes have cooled slightly, transfer the chunks to a bowl. Add the maple syrup, milk, egg, and spices. Next, mash the ingredients together using a potato masher or a whisk. If you have an electric mixer, this will also do the trick.
Assemble and Bake: Once you reach a smooth-ish consistency, spread the sweet potatoes into your prepared baking dish. Whisk together the topping ingredients and use a fork or your fingers to cut in the melted butter to form a crumble. Scatter the crumble in an even layer over top of the sweet potatoes. Lastly, bake the sweet potato casserole for 30 minutes or so, until the topping is browned.
Tips for Success
Easy tips to make the best sweet potato casserole possible:
- Making Oat Flour From Scratch: This is one of my favorite baking hacks. Since you’ll already have gluten-free rolled oats on hand for the topping, you can skip buying a fresh bag of oat flour from the store. All you do instead is pulse the oats in a blender or food processor a few times until you get a fine powder. Tada! Oat flour from scratch.
- Add Marshmallows: If you can’t live without marshmallows on your sweet potato casserole, feel free to add them. Sprinkle the marshmallows over the top and pop the casserole back in the oven or under the broiler until melty and browned.
Make This a Meal
This sweet potato casserole is a classic holiday side dish. You’ll find it on the table next to our Thanksgiving Turkey, alongside Mashed Potatoes, Gluten-Free Dinner Rolls, and Roasted Vegetables. Here are more easy side dish ideas to round out a meal:
- Oven-Roasted Asparagus
- Air Fryer Roasted Carrots
- Gluten-Free Turkey Gravy
- Parmesan Brussels Sprouts with Bacon
- Gluten-Free Stuffing
- Gluten-Free Cornbread
How to Store and Reheat Gluten-Free Sweet Potato Casserole
Store this sweet potato casserole airtight in the fridge for up to 5 days. The crumble topping may lose some of its oomph over time. If you’d like, sprinkle any cooked leftover casserole with a bit of additional crumble before you reheat it.
To reheat, take your sweet potato casserole out of the fridge about 15 minutes beforehand to take the chill off. Add the topping as needed, then bake the casserole in a preheated 350ºF oven until warmed through.
Can I Freeze This?
You can! Once the casserole is cool, wrap it first with a layer of plastic wrap followed by a layer of foil. Store the casserole in the freezer for up to 1 month. Thaw the casserole in the fridge and then reheat it in the oven as usual.
More sweet potato recipes
- Pumpkin Pie Spice Melting Sweet Potatoes
- Hasselback Sweet Potatoes
- Maple Cinnamon Mashed Sweet Potatoes
- Chili Lime Roasted Sweet Potatoes
Sweet Potato Casserole
For the Topping:
- ½ cup gluten-free oat flour (see note)
- ½ tsp cinnamon
- ⅓ cup gluten-free rolled oats
- ⅓ cup brown sugar or coconut sugar
- ½ cup pecans chopped
- 4 tbsp melted butter or coconut oil
- Preheat the oven to 375°F. Coat a 9×13-inch baking dish with oil or cooking spray.
- Add sweet potato chunks to a medium pot and fill the pot with cold water. Bring to a boil. Lower the heat to a simmer and cook for 15-20 minutes or until the sweet potatoes are fork tender.
- Drain the sweet potatoes and return the potatoes to the empty pot to allow the moisture to evaporate and the potatoes to cool slightly.
- Add the cooked sweet potato, maple syrup, milk, egg, cinnamon, nutmeg, pumpkin pie spice, and salt to a large mixing bowl. Use a potato masher, whisk, or electric mixer to combine the ingredients until desired texture is achieved.
- Transfer the sweet potato to the prepared baking dish.
- Meanwhile, combine all the ingredients for the topping in a mixing bowl and use a fork or your fingers to rub the mixture together until crumbly.
- Scatter the topping over the sweet potato and bake at 375°F for 30 minutes or until golden brown.