Print

Best Quick Gluten-Free Sweet Potato Casserole with Pecan Crumble

gluten-free sweet potato casserole - featured image
Print Recipe

This quick gluten-free sweet potato casserole with pecan crumble is a fast, weeknight-friendly side dish that’s fancy enough for holidays. Roasted sweet potatoes are mashed with maple syrup and spices, then topped with a buttery pecan crumble for a comforting, crowd-pleasing dish.

Ingredients

Scale
  • 3 large sweet potatoes (about 2 pounds or 900g), peeled and cut into 1-inch cubes
  • 3 tablespoons unsalted butter, melted (use dairy-free butter if needed)
  • 1/4 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg, freshly grated if possible
  • 2 large eggs, lightly beaten
  • 1 cup pecan halves, roughly chopped
  • 1/2 cup oat flour (certified gluten-free if needed)
  • 1/4 cup almond flour
  • 1/3 cup packed brown sugar (light or dark)
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 4 tablespoons cold unsalted butter, cut into small cubes

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Peel the sweet potatoes and cut them into 1-inch cubes. Spread on the prepared baking sheet in a single layer. Drizzle with 2 tablespoons of the melted butter and toss to coat.
  3. Roast the sweet potatoes for 20-25 minutes, flipping halfway through, until tender when pierced with a fork and edges are slightly caramelized.
  4. While the potatoes roast, make the pecan crumble: In a medium bowl, combine oat flour, almond flour, brown sugar, salt, and cinnamon. Whisk to break up lumps. Add cold butter cubes and chopped pecans. Use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse sand with some pea-sized butter pieces. Refrigerate until needed.
  5. Transfer the roasted sweet potatoes to a large mixing bowl. Add the remaining 1 tablespoon melted butter, maple syrup, vanilla, salt, cinnamon, and nutmeg. Mash until mostly smooth with a few small chunks remaining.
  6. Let the mashed sweet potato mixture cool for 2-3 minutes, then stir in the beaten eggs until fully incorporated.
  7. Spread the sweet potato mixture evenly into a 9×13-inch baking dish. Sprinkle the pecan crumble topping evenly over the top without pressing it down.
  8. Bake at 375°F (190°C) for 20-25 minutes, until the topping is golden brown and the edges are bubbling.
  9. Let the casserole rest for 5-10 minutes before serving.

Notes

For best results, roast sweet potatoes instead of boiling to concentrate sweetness. Keep butter cold for the crumble to ensure a crispy topping. The casserole can be assembled up to 2 days ahead and refrigerated unbaked. Leftovers keep for up to 4 days in the fridge and can be frozen for up to 3 months.

Nutrition

Keywords: gluten-free sweet potato casserole, pecan crumble, quick sweet potato casserole, gluten-free side dish, holiday side dish, sweet potato casserole with pecan topping

Find it online: https://cookluma.com/best-quick-gluten-free-sweet-potato-casserole-with-pecan-crumble/