Gluten-Free Sweet Potato Casserole

This vegan, gluten-free sweet potato casserole hits the spot when you’re craving something warm, cozy, and substantial. It’s an easy and delicious side dish for Thanksgiving or Christmas dinner. You can prepare this in advance so all that’s left to do is bake it before serving.

Main ingredients

The star of this casserole is the crispy, crumbly topping made from fresh sage leaves, chives, garlic, pecans, and oat flour (or substitute whatever flour you prefer).

Fresh sage is the perfect herb to complement the flavor of sweet potatoes. The sage gives this dish a woodsy, autumnal flavor that is comforting and so delicious. In a pinch, you can substitute 1 teaspoon of dried sage, but do go for the fresh sage if possible.

Sweet potato casserole in a glass dish with a scoop missing.


This sweet potato casserole is so easy to make. Start by preparing the mashed sweet potatoes. My preferred method of cooking sweet potatoes is to cut them into thick slices and bake them in the oven until they’re tender. Alternatively you can boil or steam the sweet potatoes instead.

Once your sweet potatoes are cooked, slip off the skins (you should be able to remove them easily with your fingers). Then you can use a potato masher or a fork to mash them up before transferring them to your baking dish.

All that’s left is to mix up the savory crumb topping, sprinkle in an even layer on top of the mashed sweet potatoes, and bake.

If you’re serving this gluten-free sweet potato casserole at Thanksgiving or Christmas, go ahead and double or triple the recipe if necessary and just use a larger baking dish (or multiple dishes). Make lots as I suspect both your herbivore and carnivore guests will enjoy this dish.

You can prepare this casserole up to a few days in advance and reheat in the oven before serving. Alternatively you can also reheat it in the microwave, but the crumb topping will lose some of it’s crispiness.

More gluten-free vegan recipes

  • For another plant-based, gluten-free recipe, try these stuffed portobello mushrooms. They’re filling, festive, and so tasty.
  • Or try this creamy vegan polenta recipe. It’s easy to make and perfect paired with stew or sauteed mushrooms.
  • This roasted okra is perfect when you’re tired of the same old vegetable side dishes.
  • These oven baked onions are flavor-loaded and budget-friendly.
Sweet potato casserole in a glass dish with a scoop missing.
4.5 from 4 votes
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Gluten-Free Sweet Potato Casserole

This gluten-free sweet potato casserole is perfect as a side dish for Thanksgiving or Christmas. It's easy to make, can be prepared in advance, and has a delicious, crispy topping made with pecans and sage.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8
Calories 197kcal


  • 4 cups cooked and peeled mashed sweet potatoes (bake 5-6 medium sized sweet potatoes in the oven or boil them in a pot of water until tender. Then peel and mash with a potato masher)
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 teaspoon chopped fresh garlic
  • 1/2 cup finely chopped pecans
  • 1/2 cup gluten-free oat flour (or substitute cassava flour or any gluten-free flour of your choosing)
  • 1 tablespoon chopped fresh sage leaves
  • 1 tablespoon chopped fresh chives
  • 1/4 cup extra virgin olive oil


  • Preheat the oven to 375 degrees Fahrenheit.
  • Spoon the mashed sweet potatoes into an 8 inch baking dish and spread them in an even layer.
  • In a mixing bowl, add the pecans, oat flour (or any other gluten-free flour you prefer), garlic, salt, pepper, sage, chives and olive oil.
  • Mix well and then spread that mixture over the mashed sweet potatoes in an even layer.
  • Bake at 375 degrees Fahrenheit for 50 minutes.


  • For a nut-free version of this gluten-free sweet potato casserole, substitute pumpkin seeds or sunflower seeds instead of pecans.


Calories: 197kcal | Carbohydrates: 20g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Sodium: 256mg | Potassium: 280mg | Fiber: 3g | Sugar: 3g | Vitamin A: 9451IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 1mg