Cooking and Serving: 65 minutes | 10 servings
Ingredients
Sweet potatoes: The main base for this casserole, we roast in foil them | Sugars: The white sugar in the filling and in topping add some sweetness and | Butter: In the filling, adds buttery flavor and creamy texture. In the
Description
Prep Time: 20 minutes | Cook Time: 45 minutes | Total Time: 65 minutes | Servings: 10 servings
Ingredients
Sweet potatoes: The main base for this casserole, we roast in foil them
Sugars: The white sugar in the filling and in topping add some sweetness and
Butter: In the filling, adds buttery flavor and creamy texture. In the
Milk: Helps smooth out and bring together the sweet potatoes in the filling.
Eggs: Help bind together the sweet potatoes. The yolks add richness, and the
Gluten free flour: Adds structure to the topping so it doesn’t melt in the
Oats: Adds some extra chewy texture to the topping and helps it hold its
Cinnamon: Adds warm, earthy aroma and flavor to the topping and enhances the
Salt: Balances the sweet taste and enhances all the flavors in the filling
Vanilla: Adds depth of flavor to the relatively mild filling.
Instructions
WHY THIS RECIPE WORKS
We roast the sweet potatoes to intensify all of their rich natural flavor and.
sugars, unlike most sweet potato casseroles. That’s why the filling is still.
full of flavor even with little added sugar, and very few taste boosters. Plus,.
roasting the potatoes means your filling will never be watery.
The toasty, crunchy crumble topping is thinner than on a gluten free coffee cake.
(optional) oats for chewiness. It adds just the right texture contrast to the.
smooth, pillow-soft filling, and adds lots of sweet-cinnamon flavor of its own.
With all the other savory ingredients on your holiday table, like gluten free.
a really welcome touch of sweetness.
Sweet potato casserole unbaked in white baking dish overhead image.
potato casserole unbaked in white baking dish overhead image.
KEY INGREDIENTS
The filling (below, left) and the topping (below, right) for this casserole.
contain many of the same ingredients. Here’s an overview of each, including the.
role each plays in the final dish:.
A tray of six whole raw sweet potatoes surrounded holding eggs, sugar, milk, salt, butter, and vanilla extract, all labeled with.
bold text on a white marble surface.
tray of six whole raw sweet potatoes surrounded eggs, sugar, milk, salt, butter, and vanilla extract, all labeled with bold text.
on a white marble surface.
Ingredients labeled with bold text on a white marble surface, including oats,.
gluten free flour, salt, butter, brown sugar, cinnamon, and white sugar.
labeled with bold text on a white marble surface, including oats, gluten free.
flour, salt, butter, brown sugar, cinnamon, and white sugar.
Sweet potatoes: The main base for this casserole, we roast in foil them.
rather than boiling them to enhance their natural sweetness and earthy aroma,.
and to create the perfect creamy texture without adding any unwanted.
Sugars: The white sugar in the filling and in topping add some sweetness and.
help lock in moisture. The brown sugar in the topping adds some chewy.
tenderness in the center.
Butter: In the filling, adds buttery flavor and creamy texture. In the.
topping, it binds the ingredients to create clumps and helps it brown in the.
Milk: Helps smooth out and bring together the sweet potatoes in the filling.
Eggs: Help bind together the sweet potatoes. The yolks add richness, and the.
whites help the filling rise a bit in the oven, and hold the rise as the dish.
Gluten free flour: Adds structure to the topping so it doesn’t melt in the.
oven. My favorite blends are Better Batter’s classic blend and Nicole’s Best.
multipurpose with added xanthan gum as a binder since they’re well-balanced.
and contain non-gritty rice flour. Bob’s Red Mill 1-to-1 should also work, as.
should Vitacost’s Multipurpose gluten free blend.
Oats: Adds some extra chewy texture to the topping and helps it hold its.
Cinnamon: Adds warm, earthy aroma and flavor to the topping and enhances the.
Salt: Balances the sweet taste and enhances all the flavors in the filling.
Vanilla: Adds depth of flavor to the relatively mild filling.
Sweet potato casserole serving on small white plate with spoons and serving dish.
potato casserole serving on small white plate with spoons and serving dish.
HOW TO MAKE GLUTEN FREE SWEET POTATO CASSEROLE (WITH STEP.
PREPARE THE SWEET POTATOES.
Wash and dry each of the potatoes well, pierce the skin with the tines of a fork.
to allow steam to escape during baking, and wrap separately in aluminum foil.
This allows each potato to cook efficiently without becoming crispy or losing.
Place them on a rimmed baking sheet and roast in a preheated 375°F oven 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 potatoes from the oven as they are done, unwrap and allow to cool.
until you can safely remove the skin without burning yourself.
A metal baking sheet holding several sweet potatoes fully wrapped in aluminum.
foil, with one sweet potato uncovered in the center of the batch.
metal baking sheet holding several sweet potatoes fully wrapped in aluminum.
foil, with one sweet potato uncovered in the center of the batch.
A metal baking sheet holding six cooked sweet potatoes, each resting in.
partially opened aluminum foil.
metal baking sheet holding six cooked sweet potatoes, each resting in partially.
opened aluminum foil.
COMBINE THE TOPPING INGREDIENTS.
Whisk together the gluten free flour, salt, sugars, cinnamon, and oats until.
well-combined. Crush any lumps of brown sugar with the back of a mixing spoon.
Create a well in the center of the whisked dry ingredients and pour in the.
melted butter to begin the combining process just the same mixing spoon until all of the dry ingredients are moistened with.
CHILL, THEN BREAK UP, THE TOPPING.
Place the topping mixture in the refrigerator so the melted butter becomes solid.
again while you make the filling. This is what will keep the topping from.
melting into the filling during baking.
Once the topping feels very firm, use the tines of a fork to break up the.
topping into irregular clumps. These randomly sized and shaped pieces will add.
visual interest to the casserole. Keep the topping cold until it’s time to add.
A metal mixing bowl containing dry ingredients including oats, brown sugar,.
white sugar, gluten free flour, and cinnamon on a white marble surface.
metal mixing bowl containing dry ingredients including oats, brown sugar, white.
sugar, gluten free flour, and cinnamon on a white marble surface.
A metal mixing bowl holding dry ingredients with melted butter poured in the.
center, ready to be mixed.
metal mixing bowl holding dry ingredients with melted butter poured in the.
center, ready to be mixed.
A metal mixing bowl filled with a dark brown, clumpy mixed oat and sugar topping.
metal mixing bowl filled with a dark brown, clumpy mixed oat and sugar topping.
A hand holding a metal bowl with a fork in a crumbly oat topping mixture above a.
dish filled with orange sweet potato filling.
hand holding a metal bowl with a fork in a crumbly oat topping mixture above a.
dish filled with orange sweet potato filling.
PUREE THE POTATOES.
Peel the prepared sweet potatoes and place just the soft flesh inside the bowl.
of a large food processor fitted with the steel blade. You should have at least.
3 1/2 pounds of sweet potato flesh after roasting and peeling the vegetable.
Lock in the machine’s cover, turn on the machine, and puree the sweet potatoes.
for about 2 minutes. It should be enough time to process most of the potatoes.
toward the top of the machine (since the blades are on the bottom, the machine.
will work on those contents first).
FINISH PREPARING THE FILLING.
Add the sugar, salt, milk, eggs, butter and vanilla, cover the machine again,.
and process until very smooth. If any of the ingredients were cold, some of the.
butter may clump. Just make sure any clumps of butter are evenly mixed.
throughout the mixture.
A food processor filled with cooked orange sweet potato pieces surrounded by.
small bowls of sugar, salt, 4 eggs out of the shell, and a bottle of vanilla.
extract on a white marble surface.
food processor filled with cooked orange sweet potato pieces surrounded bowls of sugar, salt, 4 eggs out of the shell, and a bottle of vanilla extract.
on a white marble surface.
A food processor containing smooth pureed orange sweet potatoes surrounded by.
the same small bowls of other ingredients.
food processor containing smooth pureed orange sweet potatoes surrounded same small bowls of other ingredients.
A top view of a food processor filled with smooth orange sweet potato mixture.
top view of a food processor filled with smooth orange sweet potato mixture.
A white oval baking dish filled with evenly spread orange sweet potato filling.
on a white marble surface.
white oval baking dish filled with evenly spread orange sweet potato filling on.
a white marble surface.
Transfer the filling to a greased 9-inch x 12- or 13-inch casserole dish, and.
spread it into an even layer. Wipe down any spilled filling to create a clean.
edge all the way around the dish to avoid burnt filling.
Top the filling with an even layer of cold prepared topping crumbles. If you’d.
like to add a handful of mini marshmallows, place them evenly across the top in.
gaps in the crumble. Press the toppings down gently to help them adhere to the.
Place in the center of a preheated 350°F oven to allow air to circulate all the.
way around the dish. Bake until the topping is golden brown and the filling has.
risen and appears set. It shouldn’t jiggle uncontrollably when moved from side.
to side, but will still sway. Allow it to cool until set before scooping and.
A white oval baking dish filled with orange sweet potato filling topped with an.
even layer of raw crumb mixture on a white marble surface.
white oval baking dish filled with orange sweet potato filling topped with an.
even layer of raw crumb mixture on a white marble surface.
A white oval baking dish filled with orange sweet potato filling topped with an.
even layer of raw crumb mixture and scattered small white marshmallows, unbaked.
white oval baking dish filled with orange sweet potato filling topped with an.
even layer of raw crumb mixture and scattered small white marshmallows, unbaked.
A white oval baking dish filled with orange sweet potato filling topped with a.
browned baked crumb mixture and melted marshmallows on a white marble surface.
white oval baking dish filled with orange sweet potato filling topped with a.
browned baked crumb mixture and melted marshmallows on a white marble surface.
ROAST YOUR SWEET POTATOES
Always roast your sweet potatoes in the oven to prepare them, which intensifies.
their natural sweetness and earthy flavor. Most other recipes call for than.
peeling, chopping, and boiling or steaming the sweet potatoes until fork tender,.
which boils away nutrients, is much more work, and can often lead to a watery.
PREPARE THE POTATOES AHEAD OF TIME
The most time-consuming portion of this dish is preparing the sweet potatoes.
You can easily prepare them up to 1 week ahead of time. After they are roasted.
and have cooled, refrigerate them in a sealed container either with or without.
their skins. Just be sure to let them warm to room temperature before using them.
MAKE THE FILLING AS SMOOTH AS POSSIBLE
There’s a lot of filling in this recipe, and it will take all the capacity of a.
large, 7-cup food processor. If you only have a small food processor, purée the.
sweet potatoes in batches. Then, use a hand mixer to beat the eggs and remaining.
filling ingredients together in a large mixing bowl. Then, mix in the pureed.
I’ve prepared the sweet potatoes with a hand mixer, but it’s just not as smooth.
If that’s all you have, though, mix the sweet potato flesh separately in its own.
ingredients, then mixing the two parts together.
Sweet potato casserole in white baking dish with spoonful missing.
potato casserole in white baking dish with spoonful missing.
DAIRY FREE
For the butter in the filling and the topping, try Melt or Miyoko’s Creamery.
block-style vegan butter. You could also use Earth Balance buttery sticks in the.
filling, but not in the crumble topping as it won’t hold its shape properly.
Use any unsweetened, unflavored nondairy milk you like in the filling. I.
recommend something with a similar consistency to cow’s milk, like coconut milk.
in the carton or soy milk.
EGG FREE
It will be tough to replace all 4 eggs and make something with the same.
souffle-like consistency. For all 4 eggs, you can try to combine 3/8 cup (6.
tablespoons) milk, 3/8 cup (6 tablespoons) Greek yogurt, and 2 1/4 tablespoons.
(20 grams) cornstarch, and add when you would add the eggs.
The oats in the crumble topping recipe with 1/4 cup (36 g) additional all.
purpose gluten free flour (for a total of 1 cup (140 g)). You could also replace.
the oats with an equal amount, For a complete discussion of substitutions for oats in gluten free baking,.
please see our substituting oats.
A close-up of a baked gluten free sweet potato casserole in a white oval dish,.
showing a browned crumb topping with melted white marshmallows on the surface.
close-up of a baked gluten free sweet potato casserole in a white oval dish,.
showing a browned crumb topping with melted white marshmallows on the surface.
GLUTEN FREE SWEET POTATO CASSEROLE RECIPE
Prep Time: 20 minutes mins.
Cook Time: 45 minutes mins.
Roasting time (for sweet potatoes): 1 hour hr.
gluten free sweet potato casserole.
free sweet potato casserole.
This gluten free sweet potato casserole has a light and fluffy sweet potato.
puree custard style filling and a crisp crumble topping!
FOR THE CRUMBLE TOPPING
¾ cup (105 g) all purpose gluten free flour blend.
FOR THE CRUMBLE TOPPING
¾ cup (105 g) all purpose gluten free flour blend.
Notes
* ½ teaspoon xanthan gum, (omit if your blend already contains it)
* ¼ cup (25 g) gluten free old-fashioned rolled oats
* ¼ cup (55 g) packed light brown sugar
* ¼ cup (50 g) granulated sugar
* 1 ½ teaspoons ground cinnamon
* ⅛ teaspoon kosher salt
* 6 tablespoons (84 g) unsalted butter, melted and cooled
* 4 ½ pounds sweet potatoes, (5 to 6 large sweet potatoes)
* ¼ cup (50 g) granulated sugar
* ¼ teaspoon kosher salt
* ½ cup (4 fluid ounces) milk
* 4 (200 g (weighed out of shell)) eggs, lightly beaten
* 5 tablespoons (70 g) unsalted butter, melted and cooled
* ½ teaspoon vanilla extract
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
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.
* 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.
* Transfer the filling to the prepared baking dish, and smooth the top into an
* 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
* 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.
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
To DIY your own flour blend, please see our all purpose gluten free flour blends
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)).
Trans Fat: 1g | Cholesterol: 100mg | Sodium: 243mg | Potassium: 751mg | Fiber:
7g | Sugar: 25g | Vitamin A: 29459IU | Vitamin C: 5mg | Calcium: 99mg | Iron:
Nutrition information is automatically calculated, so should only be used as an
Sweet Potato Casserole baked with a spoonful missing; image of sweet potato
puree filling in dish
Potato Casserole baked with a spoonful missing; image of sweet potato puree
MAKE AHEAD INSTRUCTIONS
You can prepare the raw topping up to 1 week ahead of time, and store it in a
sealed container in the refrigerator until you’re ready to use it.
You can also roast the sweet potatoes up to 1 week ahead, and store them either
with or without their skins in a sealed container in the refrigerator.
You can also prepare the filling entirely up to 1 week ahead, then bring the
dish to room temperature before topping and baking. This dish can be served
warm, or cool, so you can bake it hours before you sit down to eat, to free up
To store leftovers without mixing the topping into the filling, use a large,
wide spatula to lift sections of the dish into a storage container. Place a
piece of wax or parchment paper on top of the crumble, and layer in more
sections until the container is full. Store in the refrigerator for up to 1
week, or in the freezer for up to 2 months.
Defrost in the refrigerator if frozen, then lift out sections paper lining. Refresh in the toaster oven until the filling is warmed through
and the topping is toasty.