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Sweet potato casserole in a glass dish with a scoop missing.
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4.5 from 4 votes

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.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 197kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

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

Nutrition

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