Gluten Free Sweet Potato Casserole

Gluten Free Sweet Potato Casserole is the perfect side dish for holidays or weeknight dinners — rich, creamy, and topped with a crunchy, gluten free topping everyone will love.

Gluten Free Sweet Potato Casserole

Instead of the usual mashed version, this gluten free sweet potato casserole starts with roasted sweet potato cubes that get caramelized and tender in the oven. Then, we finish it off with a crispy bacon and pecan crumble topping that’s sweet, crunchy, and full of warm spices.

It’s the kind of side dish that steals the show — and the best part? It’s easy to make and comes together in just about an hour.

For more mouthwatering sweet potato recipes, try my Air Fryer Sweet Potato Fries and Sweet Potato Pancakes!

Why You’ll Love This Recipe

• Easy to make: No complicated steps here — just roast, mix, and bake!
• Perfect make-ahead meal: Prepare it the day before and pop it in the oven when needed.
• Uses simple ingredients: Everything is easy to find and pantry-friendly.
• Feeds a crowd: Generous portions make it great for family gatherings or potlucks.
• Versatile side dish: This recipe works for holidays, Sunday dinners, or weeknight meals.
• Gluten free: Naturally gluten free and perfect for guests with dietary needs.

How to Make the Perfect Gluten Free Sweet Potato Casserole

Prep the Sweet Potatoes: Start by peeling and cubing your sweet potatoes, then spread them out in a 9×13-inch baking dish. Dot the top with cubed butter and a light sprinkle of salt — it’ll help bring out their natural sweetness as they roast.

Roast the Sweet Potatoes: Preheat your oven to 375°F and roast for about 20–25 minutes, just until the sweet potatoes are starting to soften. You don’t want them fully cooked yet — just tender enough to finish baking later.

Make the Bacon Topping: While the sweet potatoes are roasting, cook the bacon in a skillet over medium heat until it’s nice and crispy. Once it cools a bit, chop it into small pieces and mix it with chopped pecans, brown sugar, cinnamon, ginger, and nutmeg. This sweet and savory crumble is what makes the dish extra special.

Assemble and Finish Baking: Sprinkle the bacon-pecan topping evenly over the roasted sweet potatoes. Return the dish to the oven for another 20 minutes or until the topping is golden and crunchy and the sweet potatoes are perfectly tender.

Pro Tips

• Use Fresh Sweet Potatoes: They give the best flavor and texture, so skip the canned potatoes if you can.
• Make it Ahead: You can prep the sweet potato base and topping in advance. Just keep them separate, then assemble and bake when you’re ready to serve — it’s a great time-saver for busy days or holiday meals.
• Adjust the Sweetness: Like it sweeter or more subtle? Just add more or less sugar to suit your taste.
• Serve it Warm: This casserole is at its best right out of the oven when the sweet potatoes are creamy and the topping is perfectly crisp.
• Add Marshmallows: For an extra treat, sprinkle mini marshmallows over the top during the last 5 minutes of baking. They’ll melt and get golden for a fun, dessert-like finish.

Key Ingredients and Substitutions

Sweet Potatoes: The star of the show! Choose fresh, firm sweet potatoes for the best flavor and texture. You can peel and cube them ahead of time to save prep work.

Pecans Pecans give a classic crunch and slightly sweet flavor, but walnuts work just as well.

Spices: Cinnamon, ginger, and nutmeg bring cozy flavor to the crumble topping. Feel free to adjust the amounts or swap in pumpkin spice.

Bacon: Crispy, salty bacon balances the sweetness and makes this dish extra satisfying. For a vegetarian version, you can skip it or use a plant-based bacon alternative.

Frequently Asked Questions

Can I make this gluten free sweet potato casserole ahead of time?

Yes! You can prep the sweet potato base and the topping separately and then store them in the fridge. When you’re ready to serve, just assemble and bake — it’s perfect for holidays or busy nights.

Is this recipe dairy free?

Not as written — it includes butter. But you can easily swap in dairy free butter or coconut oil to make it completely dairy free.

Can I freeze this casserole?

Yes! Assemble the casserole, cover it tightly with foil, and freeze for up to 2–3 months. When you’re ready to bake, thaw it overnight in the fridge and cook as directed.