November 13, 2012

Easy Sweet Potato Casserole (Gluten-Free)

Last Updated on November 10, 2025 by Carrie Korem, FNTP

This easy sweet potato casserole has been a reader favorite for more than a decade, and for good reason. It’s creamy, slightly sweet, and topped with a buttery, crunchy pecan layer that brings the whole dish together.

This recipe is inspired by my mom’s version that she made every Thanksgiving when I was growing up. I’ve kept the spirit of her original recipe but updated it with real, unprocessed ingredients. The result is a dish that’s both nostalgic and nourishing, perfect for any holiday table.

Whether you make it for Thanksgiving or a cozy fall dinner, this gluten-free sweet potato casserole is one of those comfort foods everyone loves.

Why You’ll Love It

Gluten free and made with wholesome, real-food ingredients
Naturally sweetened with honey instead of refined sugar
Creamy on the inside with a crisp, pecan topping
Can be made ahead for easy holiday prep
Perfect balance of sweet and salty flavors

Key Ingredients in Sweet Potato Casserole

Sweet potatoes: Naturally sweet and rich in beta-carotene.
Honey: Adds gentle sweetness without refined sugar. You can increase the amount if you prefer a sweeter casserole.
Coconut milk or cream: Adds creaminess while keeping it dairy-optional.
Butter or ghee: Provides richness and helps the topping turn golden brown.
Pecans: Add that irresistible crunch and nutty flavor.
Almond and coconut flour: Make this casserole completely gluten and grain free.

How to Make Sweet Potato Casserole

Bake the sweet potatoes. You’ll need about five large potatoes to make three cups of mashed sweet potatoes. Let them cool slightly before peeling.
Prepare the filling. In a large bowl, combine the sweet potatoes, honey, eggs, butter or ghee, coconut milk, vanilla, and sea salt. Mash until smooth and creamy.
Add to your baking dish. Spread the mixture evenly into an 11 x 7-inch dish.
Make the topping. Stir together the almond flour, coconut flour, honey, sea salt, butter, and chopped pecans. Sprinkle evenly over the sweet potatoes.
Bake. Bake at 350°F for about 20 minutes, until the top is golden brown and fragrant.

This easy sweet potato casserole is best served warm right out of the oven.

Helpful Swaps

Use coconut milk in place of heavy cream if you’re avoiding dairy.
Swap dark maple syrup for honey if that’s what you have on hand.
If you’re nut-free, top the casserole with shredded coconut or gluten-free oats instead of pecans.
For extra sweetness, top with my Honey Vanilla Marshmallows for a classic touch.

Storage and Make-Ahead Tips

You can make the sweet potato mixture up to two days before baking. Store it in the refrigerator in a covered dish. On the day you plan to serve, add the pecan topping and bake until hot and golden.

Leftovers will keep in the refrigerator for up to four days. Reheat in the oven at 300°F until warmed through.

What to Serve with Sweet Potato Casserole

This casserole pairs beautifully with classic Thanksgiving dishes like:

Roast Turkey or Chicken
Green Bean Casserole
Cranberry Sauce
Baked Mac and Cheese
Roasted Brussels Sprouts or Carrots

It also makes a wonderful side for any fall meal or Sunday dinner.

Frequently Asked Questions

Can I make this casserole ahead of time?
Yes, you can make the sweet potato base up to two days in advance. Store it covered in the refrigerator and add the topping before baking.

Can I use canned sweet potatoes?
Freshly baked sweet potatoes give the best flavor and texture, but you can use canned in a pinch. Just make sure to drain them well before mashing.

Can I make this dairy free?
Absolutely. Use ghee or coconut oil instead of butter and coconut milk instead of cream.

How can I make it sweeter?
Add an extra tablespoon or two of honey to the filling, or top with marshmallows for a more traditional, dessert-style version.

This easy sweet potato casserole is comfort food at its best. It’s a recipe that’s been passed down and loved for generations, made even better with wholesome, real-food ingredients. Whether you’re hosting Thanksgiving or just craving something cozy, this dish is guaranteed to be a hit.

Easy Sweet Potato Casserole (Gluten-free)

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Bake the sweet potatoes at 400ºF for 45 minutes, until soft. Then remove the skins before using in this recipe.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Category: Side Dish
Diet: Gluten Free

Ingredients

Units

For the Potatoes:

3 cups baked sweet potatoes (about 5 large potatoes)
1/4 cup honey
2 large eggs, beaten
1/2 cup unsalted butter or ghee, melted
1/2 cup coconut milk (or heavy cream)
1 1/2 teaspoons vanilla extract
1/4 teaspoon Celtic sea salt

For the Topping:

1 cup almond flour
2 tablespoons coconut flour
2 tablespoons honey
1/8 teaspoon Celtic sea salt
4 tablespoons butter or ghee, melted
1 cup chopped pecans

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Instructions

Preheat oven to 350ºF and adjust rack to middle position. Place sweet potatoes, honey, eggs, butter, coconut milk, vanilla and salt in a mixing bowl. Mash potatoes and stir until all ingredients are thoroughly mixed. Pour into an 11 x 7-inch baking dish.
Place almond flour, coconut flour, honey, salt and butter in a medium mixing bowl. Stir until combined. Stir in pecans. Sprinkle pecan mixture in an even layer over the sweet potatoes. Bake for 20 minutes until golden brown.