Sweet Potato Crunch Gluten Free Casserole Recipe
I absolutely love this sweet potato casserole because it combines the rich, comforting flavors of sweet potatoes and maple syrup with a crunchy pecan topping, making it both indulgent and satisfying. Plus, it’s super easy to whip up for any gathering, and knowing it’s gluten-free and plant-based makes me feel good about serving it to all my friends and family.
I adore making hearty, healthful meals, and this Sweet Potato Crunch Gluten-Free Casserole is a dish I could eat every week. The creamy sweet potatoes made with unsweetened almond milk, grade B maple syrup, and a touch of cinnamon are almost too indulgent to call “healthy.” And yet, any meal enclosing that quintessence of a plant-based power food seems virtuous to me.
The crunchy, nutty topping of pecans and gluten-free oats does exactly what I want a casserole topping to do: add delightful texture, making it a perfect dish for any dinner party.
Ingredients
Sweet Potatoes:
They are full of fiber and vitamins, providing natural sweetness and creaminess.
Almond Milk:
Nondairy, low-calorie, and delivers a delicate nutty taste.
Maple Syrup:
Provides natural sweetness; is a healthier substitute for refined sugar.
Pecans:
Deliver satisfying, wholesome fats, and a flavor that sings with buttery goodness.
Coconut Oil:
Adds moisture, healthy fats, and a hint of tropical flavor.
Ingredient Quantities
- 4 medium sweet potatoes, peeled and cubed
- 1/2 cup unsweetened almond milk
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1/4 cup coconut oil, melted
- 1/3 cup chopped pecans
- 1/3 cup gluten-free oat flour
- 1/3 cup brown sugar or coconut sugar
- 1/4 cup gluten-free rolled oats
- 1/2 teaspoon ground nutmeg
Instructions
1. Set your oven to 350°F (175°C) to begin the preheating. Pour a tiny bit of coconut oil onto a paper towel and use it to wipe down the inside of the dish. The dish should be greased but not so heavily that there are puddles of oil inside. Do this even if the dish you’re using is nonstick.
2. In a big saucepan, boil the cubed sweet potatoes until they are tender enough to be pierced with a fork, around 20 minutes. Drain and move them to a big mixing bowl.
3. The sweet potatoes should be smooth after mashing, and you should mix in these ingredients until you get a lump-free, even texture and blend. Use almond milk to keep this dish nut-free and more classy than cream. Maple syrup provides the key plant-based sweetness. The vanilla and almond pairings are heavenly.
4. Distribute the mixture of sweet potatoes in an even layer across the dish.
5. In another bowl, make the topping by mixing the pecans, oat flour, brown sugar, rolled oats, ground nutmeg, and melted coconut oil. The finished topping should resemble coarse crumbs.
6. Distribute evenly the pecan topping over the sweet potato filling in the baking dish.
7. Put the baking dish in the oven that has been preheated and bake for 25 to 30 minutes or until the topping has turned a golden brown color and is crispy.
8. Allow the casserole to cool for a few minutes before serving, and let the flavors come together.
9. As a side dish, it works beautifully for a holiday gathering or family dinner. Serve it warm.
10. Any leftovers should be stored in an airtight container in the refrigerator for up to 3 days and must be reheated before serving.
Equipment Needed
1. Oven
2. Paper towel
3. Measuring cups
4. Measuring spoons
5. Saucepan
6. Fork
7. Big mixing bowl
8. Potato masher
9. Mixing spoon
10. Baking dish
11. Second mixing bowl
12. Spoon for mixing topping
13. Airtight container
FAQ
- Can I use regular milk instead of almond milk?Indeed, if you are not steering clear of dairy, you can use regular milk in place of almond milk.
- Is there a substitute for coconut oil?Unsalted butter or another plant-based oil, like avocado oil, can be used in place of coconut oil.
- Can I use regular flour instead of gluten-free oat flour?Certainly, you can substitute all-purpose flour for gluten-free oat flour in any recipe if you are not on a gluten-free diet.
- Is there an alternative to pecans?Using walnuts is optional, or you can eliminate nuts entirely if you choose.
- Can I prepare this casserole ahead of time?Certainly! The sweet potato filling, sweet potato topping, or both can be prepared ahead of time and stored in the fridge. When you’re ready to serve this dish, just mash the sweet potatoes together with the other filling ingredients, layer it in a baking dish, and top it with the sweet potato topping. Then bake.
- How do I store leftovers?Leftovers can be kept in the refrigerator for 3-4 days, but only if they are put into an airtight container.
- Can I freeze this casserole?Indeed, you can freeze the casserole post-baking. Let it cool down fully, cover it tightly, and then freeze it for as long as 2 months. If you want to reheat it after freezing, you need to take it out of the freezer and allow it to thaw in the refrigerator first.
Substitutions and Variations
1/2 cup beverages such as coconut or cashew milk can replace 1/2 cup almond milk, used in its natural, unsweetened state.
You can substitute agave nectar or honey for 1/4 cup of maple syrup.
You can use melted butter or ghee in place of 1/4 cup coconut oil, melted.
1/3 cup gluten-free oat flour can be replaced with almond flour or coconut flour (note: adjust quantity as necessary for consistency).
You can replace 1/3 cup of brown sugar or coconut sugar with date sugar or granulated monk fruit sweetener for a lower-sugar option.
Pro Tips
1. Roasting the Sweet Potatoes: Instead of boiling, try roasting the sweet potatoes for deeper flavor. Place cubed sweet potatoes on a baking sheet, drizzle with a little oil, and roast at 400°F (205°C) until tender. This enhances their natural sweetness.
2. Enhance the Cinnamon Flavor: For a more pronounced cinnamon taste, consider toasting the ground cinnamon in a dry skillet for a minute before adding it to the sweet potato mixture. This step will intensify the spice’s aroma and flavor.
3. Crunchier Topping: For added texture, toss some shredded unsweetened coconut into the topping mixture. This will give a satisfying crunch and a hint of coconut flavor that pairs nicely with the other ingredients.
4. Balancing Sweetness: Taste the sweet potato mixture before placing it in the baking dish. Adjust the sweetness by adding more maple syrup or a touch of honey if desired. Remember that the topping also adds sweetness, so balance accordingly.
5. Presentation Tip: For a more appealing presentation, consider using individual ramekins for baking instead of one large dish. This not only enhances presentation but also offers easy portion control and individualized servings.
Sweet Potato Crunch Gluten Free Casserole Recipe
My favorite Sweet Potato Crunch Gluten Free Casserole Recipe
Equipment Needed:
1. Oven
2. Paper towel
3. Measuring cups
4. Measuring spoons
5. Saucepan
6. Fork
7. Big mixing bowl
8. Potato masher
9. Mixing spoon
10. Baking dish
11. Second mixing bowl
12. Spoon for mixing topping
13. Airtight container
Ingredients:
- 4 medium sweet potatoes, peeled and cubed
- 1/2 cup unsweetened almond milk
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1/4 cup coconut oil, melted
- 1/3 cup chopped pecans
- 1/3 cup gluten-free oat flour
- 1/3 cup brown sugar or coconut sugar
- 1/4 cup gluten-free rolled oats
- 1/2 teaspoon ground nutmeg
Instructions:
1. Set your oven to 350°F (175°C) to begin the preheating. Pour a tiny bit of coconut oil onto a paper towel and use it to wipe down the inside of the dish. The dish should be greased but not so heavily that there are puddles of oil inside. Do this even if the dish you’re using is nonstick.
2. In a big saucepan, boil the cubed sweet potatoes until they are tender enough to be pierced with a fork, around 20 minutes. Drain and move them to a big mixing bowl.
3. The sweet potatoes should be smooth after mashing, and you should mix in these ingredients until you get a lump-free, even texture and blend. Use almond milk to keep this dish nut-free and more classy than cream. Maple syrup provides the key plant-based sweetness. The vanilla and almond pairings are heavenly.
4. Distribute the mixture of sweet potatoes in an even layer across the dish.
5. In another bowl, make the topping by mixing the pecans, oat flour, brown sugar, rolled oats, ground nutmeg, and melted coconut oil. The finished topping should resemble coarse crumbs.
6. Distribute evenly the pecan topping over the sweet potato filling in the baking dish.
7. Put the baking dish in the oven that has been preheated and bake for 25 to 30 minutes or until the topping has turned a golden brown color and is crispy.
8. Allow the casserole to cool for a few minutes before serving, and let the flavors come together.
9. As a side dish, it works beautifully for a holiday gathering or family dinner. Serve it warm.
10. Any leftovers should be stored in an airtight container in the refrigerator for up to 3 days and must be reheated before serving.