Irresistible Sweet Potato Casserole with Gluten-Free Pecan Streusel

You know that moment when the whole house smells like cinnamon and toasted pecans, and everyone’s gathered around the table waiting for that first bite? That’s what this sweet potato casserole with gluten-free pecan streusel topping does for my family every Thanksgiving. I started making this version when my niece was diagnosed with celiac disease, and now it’s become our non-negotiable holiday side dish. The creamy sweet potato base with that crunchy, buttery topping hits all the right notes – comforting yet special enough for celebrations. And the best part? No one ever guesses it’s gluten-free!

Why You’ll Love This Sweet Potato Casserole with Gluten-Free Pecan Streusel Topping

Let me tell you why this dish disappears faster than the pie at Thanksgiving:

• The streusel topping stays crisp for days (if it lasts that long!) thanks to that perfect butter-to-flour ratio
• It’s secretly gluten-free but tastes just as indulgent as traditional versions
• Prep takes 15 minutes flat – I’ve timed it during my most chaotic holiday mornings
• The coconut sugar caramelizes beautifully, creating this magical sweet-salty crunch
• Kids and grandparents alike go back for seconds (my picky nephew calls it “candy potatoes”)

Ingredients for Sweet Potato Casserole with Gluten-Free Pecan Streusel Topping

Gathering the right ingredients makes this casserole foolproof. I’ve learned a few tricks over the years – like packing the coconut sugar just like brown sugar and using room temperature eggs for smoother mixing. Here’s everything you’ll need, separated into the creamy base and that irresistible crunchy topping.

Sweet Potato Base Ingredients

• 3 cups mashed sweet potatoes (about 3 medium potatoes, roasted and peeled)
• 1/2 cup packed coconut sugar (or light brown sugar if you prefer)
• 2 large eggs, lightly beaten
• 1/2 cup milk (I use full-fat dairy, but almond milk works great too)
• 1 tsp pure vanilla extract
• 1/4 cup melted butter (or coconut oil for dairy-free)

Gluten-Free Pecan Streusel Topping Ingredients

• 1/2 cup gluten-free flour blend (I swear by King Arthur’s measure-for-measure)
• 1/2 cup roughly chopped pecans (toast them first for extra flavor!)
• 1/4 cup packed coconut sugar
• 2 tbsp cold butter, diced small (keep it chilled until ready to use)
• 1/2 tsp cinnamon

A quick note – I always make extra streusel because my family fights over the crispy bits. You might want to double that topping section!

Equipment You’ll Need

You probably have everything already – just grab a large mixing bowl, a 2-quart baking dish (I use my trusty ceramic one), and a fork or whisk. That’s it! Well, besides an oven, of course. I like to keep a small extra bowl handy for mixing the streusel separately – less mess means more time enjoying that first bite.

How to Make Sweet Potato Casserole with Gluten-Free Pecan Streusel Topping

I promise this comes together faster than you can set the table! Here’s my tried-and-true method for getting that perfect balance of creamy and crunchy every single time.

Preparing the Sweet Potato Base

First, preheat your oven to 350°F (175°C) – no skipping this step or your baking time will be off! In your largest mixing bowl, combine the mashed sweet potatoes, coconut sugar, eggs, milk, vanilla, and melted butter. I use a whisk at first to break up any potato lumps, then switch to a wooden spoon when it starts coming together. The mixture should look like thick pancake batter – smooth but not runny. If it seems too stiff, add a tablespoon more milk. Too thin? A sprinkle of gluten-free flour will fix it right up!

Making the Gluten-Free Pecan Streusel

Here’s where the magic happens! In a smaller bowl, mix the gluten-free flour, pecans, coconut sugar, and cinnamon. Now grab that cold butter – I cut mine into tiny cubes first so it incorporates evenly. Use your fingers to rub the butter into the dry mix until it looks like coarse sand with pecan-studded clumps. Don’t overwork it – those uneven bits create the best texture contrast when baked!

Baking and Serving

Spread your sweet potato mixture into the greased baking dish, then sprinkle the streusel evenly over top. Bake for 30-35 minutes until the edges bubble and the topping turns a deep golden brown – it’ll smell like caramelized heaven! Let it rest for at least 10 minutes (I know, the wait kills me too) so the flavors settle. Serve warm with an extra drizzle of maple syrup if you’re feeling fancy, though honestly, it’s perfect just as is!

Tips for the Perfect Sweet Potato Casserole with Gluten-Free Pecan Streusel Topping

After making this casserole every holiday season for a decade, I’ve picked up some tricks that make all the difference:

• Toast those pecans! Just 5 minutes in a dry skillet transforms them from good to “can’t-stop-eating” amazing
• For the silkiest base, rice your cooked sweet potatoes instead of mashing – it eliminates every last lump
• The streusel topping should look like uneven gravel before baking – those random chunks create the best crunch
• Always taste the sweet potato mixture before baking – some potatoes are sweeter than others and might need adjustment
• If your topping browns too fast, tent with foil – but remove it for the last 5 minutes to crisp up

Variations and Substitutions

One of my favorite things about this recipe is how easily it adapts to different diets and tastes! Swap maple syrup for coconut sugar if you prefer – just reduce the milk by a tablespoon since it’s thinner. Walnuts make a great pecan alternative, and for nut allergies, try toasted pumpkin seeds. Dairy-free? Use coconut oil in the base and vegan butter in the streusel – it works like a charm. My sister even swaps in mashed butternut squash sometimes when sweet potatoes are scarce!

Serving Suggestions

This casserole shines brightest alongside classic holiday mains – I love it with juicy roasted turkey or a glazed ham. But honestly? It’s equally perfect with a weeknight roast chicken or even straight from the baking dish with a spoon when no one’s looking (we’ve all been there). For Thanksgiving, I always make a double batch – half for dinner, half for breakfast the next morning with a dollop of Greek yogurt!

Storage and Reheating

Leftovers? (As if!) But if you’re lucky enough to have some, here’s how to keep it tasting fresh: Cover tightly and refrigerate for 3-4 days. When reheating, skip the microwave – that’ll make the topping soggy. Instead, pop it back in a 350°F oven for 10-15 minutes to revive that perfect crunch. Trust me, it’ll taste just-baked all over again!

Nutritional Information

Each serving (about 1/8 of the casserole) has roughly 280 calories – but let’s be real, we both know you’re going back for seconds! These values are estimates and will vary based on your specific ingredients. The natural sweetness from the sweet potatoes and coconut sugar means you’re getting nutrients along with that amazing flavor. For more information on the nutritional benefits of sweet potatoes, check out this USDA FoodData Central entry.

Frequently Asked Questions

Can I make this sweet potato casserole ahead? Absolutely! Assemble the whole thing (topping and all) up to 2 days before baking. Just cover tightly and refrigerate – add 5-10 extra minutes to the baking time since it’ll be cold from the fridge. The streusel might get slightly softer, but it’ll still taste amazing!

What’s the best way to reheat leftovers? Oven all the way! Microwave turns the topping mushy. Spread leftovers in a baking dish, cover with foil, and heat at 350°F for 15 minutes. Remove the foil for the last 5 minutes to crisp up that pecan streusel again.

Can I freeze this gluten-free sweet potato casserole? The base freezes beautifully for up to 3 months – just leave off the topping and add it fresh when you bake. Thaw overnight in the fridge before adding your streusel and baking as directed. The topping texture changes if frozen, so I always make it fresh.

My sweet potatoes seem watery – help! No worries! If your mashed sweet potatoes release liquid after cooking, just drain it off or blot with paper towels. Too much moisture makes the casserole runny. You can also mix in an extra tablespoon of gluten-free flour to absorb excess liquid. For tips on proper sweet potato preparation, you can refer to Simply Recipes’ guide.

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