Sweet Potato Casserole – Gluten & Dairy Free

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This Sweet Potato Casserole is a rich and decadent side dish that deserves to be on every holiday table! Creamy sweet potatoes are topped with a sweet and crunchy pecan topping that is pure perfection. This gluten & dairy free version tastes just like the real thing, the whole family is sure to love it!

*Originally posted 11/2019; updated 11/2020

Sweet Potato Casserole topped with a pecan topping, a spoon is scooping some out of a white dish

What You Need:

  • Cooked Sweet Potato (4 cups)
  • Unsweetened Almond Milk (or Original Nutpods)
  • Vanilla Extract
  • Granulated Sugar
  • Brown Sugar
  • Eggs
  • Ghee (lactose free) or Vegan Butter (dairy free)
  • Pecans
  • Tapioca Flour
  • Cinnamon
  • Salt
Sweet Potato Casserole topped with Pecan topping in a white serving dish

Let’s Make Sweet Potato Casserole:

  1. The first step in this recipe is to make the sweet potato mixture. I like to make this portion of the recipe the day before I am serving it to save time.
  2. 4 cups of cooked & cooled sweet potato (about 2-3 large sweet potatoes) gets added into a large mixing bowl with the almond milk, sugars, vanilla extract and ghee (or vegan butter). This gets mixed until smooth and creamy and poured into a baking dish
  3. Next, we make the topping! You can’t have sweet potato casserole without pecan topping. The pecans get tossed with sugar, tapioca flour, cinnamon, salt and ghee (or vegan butter) to make the most delicious, crunchy topping
  4. This gets added on top of the sweet potato mixture before baking. It adds the perfect amount of sweetness and crunchiness to the casserole

*if you are making this ahead of time, don’t add the pecan mixture on top until right before baking

Sweet Potato Casserole

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Sweet Potato Casserole

Creamy sweet potato casserole is topped with a crunchy pecan topping. This gluten & dairy free version tastes just like the real thing!
5 from 3 votes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 8 servings
Calories 602 kcal


Sweet Potatoes

  • 4 cups Cooked Sweet Potato 2-3 large sweet potatoes
  • 3/4 cup Original Nutpods or unsweetened almond milk
  • 1.5 tsp Vanilla Extract
  • 3/4 cup Granulated Sugar
  • 1/2 cup Brown Sugar
  • 3 Eggs large
  • 4 Tbls Melted Ghee or vegan butter

Pecan Streusel Topping

  • 1.5 cups Pecan Pieces
  • 1 cup Brown Sugar
  • 1/4 cup Tapioca Flour or arrowroot starch
  • 4 Tbls Melted Ghee or Coconut Oil
  • 1 tsp Cinnamon
  • 1/4 tsp Salt


Sweet Potatoes

  • Preheat oven to 400'F
    Add the cooked & cooled sweet potato to a large mixing bowl with the almond milk or Nutpods, vanilla extract, granulated sugar, brown sugar, eggs and ghee. Use hand mixer to mix well together (can also puree in a food proccesor)
    Pour mixture into a lightly greased casserole dish

Pecan Streusel Topping

  • Mix the topping ingredients together in a small bowl and layer evenly over the sweet potato mixture in the casserole dish
    Bake in the oven for 20-30 minutes, until topping is golden browned
    Let cool for 10 minutes before serving


Calories: 602kcalCarbohydrates: 79gProtein: 5gFat: 32gSaturated Fat: 11gCholesterol: 100mgSodium: 175mgPotassium: 386mgFiber: 4gSugar: 63gVitamin A: 9535IUVitamin C: 2mgCalcium: 109mgIron: 2mg
Keyword dairy free, gluten free, side dish
Tried this recipe?Mention @thebetteredblondie


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