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    Home » Recipes » Sides

    Gluten Free Sweet Potato Casserole

    November 18, 2024 by christina.klapper Leave a Comment

    Jump to Recipe Jump to Video Print Recipe

    This gluten free and dairy free sweet potato casserole has been a staple in our household for thanksgiving as long as I can remember! I made some simple swaps and used significantly less sugar to make it slightly healthier while still maintaining the deliciousness and nostalgia of this classic thanksgiving side! Did I mention it’s make ahead friendly as well?

    this is a top view of my gluten free sweet potato casserole in the baking dish being served a portion in a plate.

    If you’re looking for another easy thanksgiving idea, you will love my apple and brie crescent rolls, which make for a delicious appetizer!

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions
    • Variations
    • Equipment
    • Storage:
    • Top Tip
    • Related
    • Jump to: Recipe
    • Food safety

    Ingredients

    this is a top view of the gluten free sweet potato casserole in the baking dish right out of the oven
    • Sweet Potatoes, Peeled: Naturally sweet and starchy root vegetable and the star of the show for this recipe.
    • Coconut Sugar: A natural sweetener derived from coconut palm sap, with a mild caramel flavor and lower glycemic index than regular sugar.
    • Pecans: A rich, buttery nut that adds crunch and a slightly sweet, earthy flavor to this delicious recipe.
    • Coconut Oil: A versatile plant-based oil with a mild coconut flavor, commonly used in baking and cooking for its richness and healthy fats.
    • Non-Dairy Milk of Choice: A plant-based milk alternative (e.g., almond, oat, or soy) used in place of cow’s milk for this dairy-free recipe!
    • Vanilla Extract: A concentrated liquid flavoring made from vanilla beans, offering a sweet and aromatic essence to this dish
    • Cinnamon: A warm, aromatic spice made from the bark of cinnamon trees, commonly used to enhance the flavor of this warm and comforting dish
    • Regular Marshmallows (Optional): Soft, fluffy confections made from sugar, gelatin, and air that can be used as a topping in this dish!

    See recipe card for quantities.

    Instructions

    1. Start by peeling your sweet potatoes using a vegetable peeler.
    2. Bring about 3.5 quarts (14 cups) of water to a boil in a large pot over high heat. Grab your peeled sweet potatoes and place them in the boiling water. They should be completely submerged in water, so if they are not, you may need to add a little more water. Let them boil until cooked through and fork tender (about 35-40 minutes or so).
    3. About half way through (20 minutes in), make sure your rack is in the middle position and pre-heat your oven to 350 F.
    4. Once your sweet potatoes are cooked through, drain the water. Let it cool for several minutes, or use a utensil to gently remove the potatoes from the pot. Place on a cutting board and slice into ½ inch slices.
    5. In a small sauce pan on medium-low heat, add in your coconut oil until melted. Then add in your sugar, vanilla, cinnamon and non-dairy milk, stirring occasionally, until the mixture begins to slightly boil and thicken. Once it begins to boil, add in your pecans, stirring until they are evenly coated. Lower the heat, let it simmer for an additional 2-3 minutes. Then remove from heat.
    6. Evenly place your sweet potato slices in an 8×8 pan (you should get about 2 layers). Then, pour your coconut sugar syrup mixture on top, evenly distributing it on the sweet potatoes. Optional: Add your marshmallows on top (you can add as many as you want but be mindful that they do expand!).
    7. Place your pan in the oven and bake for 15 minutes. When the marshmallows are slightly browned, remove them from the oven and let them cool slightly before serving!

    Hint: Keep in mind, the marshmallows will continue to brown after you have removed them from the oven. If you like yours extra crispy you can broil them for a minute or so like I did!

    Substitutions

    • Coconut oil – if you don’t care about this recipe being dairy-free, feel free to substitute butter for the coconut oil.
    • Coconut sugar – you may substitute coconut sugar for brown sugar.
    • Vegetarian- skip the marshmallows to make this recipe vegetarian.

    This recipe is gluten-free (make sure to check any labels for products you may use to confirm the specific brand is) and dairy-free.

    Variations

    Toddler friendly– make sure to remove the pecans when offering to toddlers as nuts are a choking hazard to children under 5.

    This recipe is kid friendly as is!

    Equipment

    All you need to make this gluten free sweet potato casserole is a:

    Small Pot and Large Pot: This is the pot set I have and love

    vegetable peeler: I have linked the one I have and love.

    8×8 baking dish: if you don’t have an 8×8 baking dish, feel free to double the recipe to make in a 9×13 baking dish!

    Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.

    Storage:

    This dish is best enjoyed when freshly baked and served, however it makes for delicious leftovers as well! Store in an air tight container in the fridge for up to 5 days.

    Top Tip

    You can make this dish ahead of time by assembling everything and placing in the fridge until you are ready to bake! If you are adding marshmallows, hold off on adding to the top until you are ready to bake!

    Related

    Looking for other side recipes like this? Try these:

    • Chicken Fattoush Salad
    • Easy Vegan Fall Salad
    • Easy Carrot Souffle Recipe
    • This is a photo of the honey sriracha brussels sprouts
      Easy Honey Sriracha Brussels Sprouts

    Jump to: Recipe

    Gluten Free Sweet Potato Casserole

    This gluten free and dairy free sweet potato casserole has been a staple in our household for thanksgiving as long as I can remember!
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 1 hour hr 10 minutes mins
    Total Time 1 hour hr 15 minutes mins
    Course Side Dish
    Cuisine American
    Servings 8
    Calories 237 kcal

    Equipment

    • 8×8 Baking Dish
    • Large Pot
    • Small Pot
    • Vegetable Peeler

    Ingredients
      

    • 2.5 Pounds Sweet Potatoes Peeled
    • 3 Tablespoons Coconut Oil
    • ¼ Cup Coconut Sugar
    • 1 Teaspoon Vanilla Extract
    • 1 Teaspoon Cinnamon
    • 2 Tablespoons Non-Dairy Milk
    • ¼ Cup Pecans
    • Regular Marshmallows Optional
    Get Recipe Ingredients

    Instructions
     

    • Start by peeling your sweet potatoes using a vegetable peeler.
    • Bring about 3.5 quarts (14 cups) of water to a boil in a large pot over high heat. Grab your peeled sweet potatoes and place them in the boiling water. They should be completely submerged in water, so if they are not, you may need to add a little more water. Let them boil until cooked through and fork tender (about 35-40 minutes or so).
    • About half way through (20 minutes in), make sure your rack is in the middle position and pre-heat your oven to 350 F.
    • Once your sweet potatoes are cooked through, drain the water. Let it cool for several minutes, or use a utensil to gently remove the potatoes from the pot. Place on a cutting board and slice into ½ inch slices.
    • In a small sauce pan on medium-low heat, add in your coconut oil until melted. Then add in your sugar, vanilla, cinnamon and non-dairy milk, stirring occasionally, until the mixture begins to slightly boil and thicken. Once it begins to boil, add in your pecans, stirring until they are evenly coated. Lower the heat, let it simmer for an additional 2-3 minutes. Then remove from heat.
    • Evenly place your sweet potato slices in an 8×8 pan (you should get about 2 layers). Then, pour your coconut sugar syrup mixture on top, evenly distributing it on the sweet potatoes. Optional: Add your marshmallows on top (you can add as many as you want but be mindful that they do expand!).
    • Place your pan in the oven and bake for 15 minutes. When the marshmallows are slightly browned, remove them from the oven and let them cool slightly before serving!
    • Hint: Keep in mind, the marshmallows will continue to brown after you have removed them from the oven. If you like yours extra crispy you can broil them for a minute or so like I did!

    Video

    View this post on Instagram

    A post shared by Christina Klapper, RDN | Easy Dinners (@easyeatsdietitian)

    Notes

    Scroll up for substitutions, variations, storage tips etc. 
    If you try this recipe, please make sure to leave a rating and review! It would mean so much to me!
     

    Nutrition

    Calories: 237kcalCarbohydrates: 41gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 97mgPotassium: 498mgFiber: 5gSugar: 15gVitamin A: 20127IUVitamin C: 4mgCalcium: 53mgIron: 1mg
    Keyword Gluten-free, Sweet Potato Casserole
    Tried this recipe?Let us know how it was!

    Food safety

    • Don’t leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended
    • Use oils with high smoking point to avoid harmful compounds

    Related

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    Hi, I'm Christina! I'm a Registered Dietitian, wife and mom that’s passionate about sharing all the tips, tricks, and recipes to live a healthy and balanced lifestyle. I’m a strong believer that balance is the key to success. It doesn’t need to be difficult, so come join the fun!

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