Gluten Free Sweet Potato Casserole Recipe

5 from 9 votes

This gluten free sweet potato casserole has a light and fluffy sweet potato puree custard style filling and a crisp crumble topping!

Prep Time20

Cook Time45

Roasting time (for sweet potatoes)1

Course: Casserole, Side Dish, Thanksgiving

Cuisine: American

Keyword: gluten free sweet potato casserole

Servings: servings

Author: Nicole Hunn

Ingredients

For the crumble topping

¾ cup all purpose gluten free flour blend (See Recipe Notes)
½ teaspoon xanthan gum (omit if your blend already contains it)
¼ cup gluten free old-fashioned rolled oats (See Recipe Notes)
¼ cup packed light brown sugar
¼ cup granulated sugar
1 ½ teaspoons ground cinnamon
⅛ teaspoon kosher salt
6 tablespoons unsalted butter melted and cooled

For the filling

4 ½ pounds sweet potatoes (5 to 6 large sweet potatoes)
¼ cup granulated sugar
¼ teaspoon kosher salt
½ cup milk
4 eggs lightly beaten
5 tablespoons unsalted butter melted and cooled
½ teaspoon vanilla extract

Customary - Metric

Instructions

Make the crumble topping

in a medium-sized bowl, place the flour blend, xanthan gum, oats, brown sugar, granulated sugar, cinnamon, and salt, and whisk to combine, working out any lumps in the brown sugar.
Add the melted butter, and mix to combine well. The mixture will be thick.
Place the bowl in the refrigerator to chill until firm (at least 10 minutes and up to 3 days).

Roast the sweet potatoes

Preheat your oven to 375°F. Wash and dry the raw sweet potatoes, then pierce all over with the tines of a fork. Wrap each separately in aluminum foil, place on a rimmed baking sheet.
Bake until a paring knife inserted in the center of the thickest part of each sweet potato doesn’t encounter any resistance (45 minutes to 1 hour+, depending upon size).
Remove the sweet potatoes from the oven, unwrap them, and allow them to cool until you’re able to handle them. Once roasted and skinned, your sweet potatoes should weigh at least 3 1/2 pounds.
Reduce the oven temperature to 350°F. Grease a 9-inch x 12- or 13-inch baking dish and set it aside.

Make the filling

In the bowl of a food processor fitted with the steel blade, place the sweet potato flesh and process for about 2 minutes. If necessary, add some of the milk to get the machine moving.
Turn off the machine and add the granulated sugar, salt, milk, eggs, butter, and vanilla. Process again until completely smooth (3 to 4 minutes more).
Stop the food processor as necessary to scrap down the sides and keep the mixture moving. The filling will be thick but very soft and smooth.

Assemble the dish

Transfer the filling to the prepared baking dish, and smooth the top into an even layer.
Remove the crumble topping from the refrigerator, break it up into irregular pieces with the tines of a fork, and sprinkle the pieces evenly over the top of the filling.

Bake

Place in the center of the preheated oven and bake until the topping is golden brown and the filling appears set (about 45 minutes). Allow the dish to cool completely before serving.

Video

Notes

Flour blend choices - For the crumble topping, I like Better Batter's classic blend, Nicole's Best multipurpose blend, or Bob's Red Mill 1-to-1 gluten free flour (blue bag). You'll need to add 1/2 xanthan gum to Nicole's Best, and an extra 1/8 teaspoon xanthan gum to Bob's Red Mill, since it doesn't contain enough.

To DIY your own flour blend, please see our all purpose gluten free flour blends page.

About the oats
Instead of oats, you can use an additional 1/4 cup (36 g) all purpose gluten free flour (for a total of 1 cup (140 g)).

Nutrition