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.
Servings 8 Servings
Ingredients
Sweet Potato Base
- 4 large Sweet Potatoes peeled and cubed
- ⅓ cup Unsalted Butter
- ½ tsp Salt
Pecan Bacon Topping
- 1 cup Pecans or Walnuts chopped
- ⅓ cup Brown Sugar
- 1 tsp Ground Cinnamon
- ½ tsp Ground Ginger
- ¼ tsp Ground Nutmeg
- 6 oz Bacon chopped
Instructions
- Preheat your oven to 375°F.
- Peel the sweet potatoes and cut them into bite-sized cubes.
- Add the sweet potatoes to a 9x13-inch baking dish. Scatter cubed butter over the top and season with salt.
- Roast in the oven for 20–25 minutes, until the potatoes are starting to soften but not completely cooked through.
- While the potatoes roast, cook the bacon in a skillet over medium heat until crispy.
- Once cooled slightly, chop the bacon and combine it with chopped pecans, brown sugar, cinnamon, ginger, and nutmeg.
- Evenly sprinkle the bacon-pecan mixture over the roasted sweet potatoes.
- Return the dish to the oven and bake for another 20 minutes, or until the topping is golden and crunchy.
Notes
- If you prefer, substitute pecans or walnuts with almonds or hazelnuts for a different texture and flavor.
- This casserole is best enjoyed warm, straight from the oven.
- For a sweeter twist, add mini marshmallows to the topping in the last 5 minutes of baking.
- Prepare the sweet potato base and topping separately, then assemble and bake right before serving.