Gluten-Free Sweet Potato Casserole

Boiled and mashed sweet potatoes are stirred with melted butter, milk, cinnamon and nutmeg, then baked at 400°F with an optional topping of chopped pecans and maple syrup. Creamy and lightly spiced, it's an easy holiday side.

Prep: 10 min Cook: 45 min Total: 60 min Serves: 4

At a glance: This easy salads and sides recipe yields 4 servings in about 1h (10 min prep, 45 min cook). It uses 8 ingredients — including sweet potatoes, unsalted butter, milk or unsweetened plant-based milk — and walks through 5 steps. Updated October 25, 2026. Browse more salads and sides recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Sweet Potato Casserole: When preparing this salads and sides recipe, ensure all spices, butter, and any plant-based milks used are gluten-free to prevent cross-contamination. Be mindful of shared utensils and preparation surfaces if preparing for someone with celiac disease or severe gluten sensitivity. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.

Gluten-Free Notes for Gluten-Free Sweet Potato Casserole: This recipe is naturally gluten-free, relying on whole sweet potatoes and common pantry staples. Always ensure any added dairy or plant-based milks are gluten-free.

Scale Recipe:

servings

Ingredient amounts update automatically

Ingredients

Shop links on this page are for milk or unsweetened plant-based milk, ground cinnamon, ground nutmeg. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

3 lbs sweet potatoes, peeled and cut into 1-inch cubes
1/4 cup unsalted butter, melted
1/4 cup milk or unsweetened plant-based milk Shop
1 tsp ground cinnamon Shop
1/2 tsp ground nutmeg Shop
1/4 tsp salt
2 tbsp pecans, chopped (optional topping) Shop
1 tbsp maple syrup (optional topping) Shop

Instructions

1 Preheat your oven to 400°F (200°C) and lightly grease a 9x13 inch baking dish. Place the cubed sweet potatoes in a large pot, cover with cold water, and bring to a boil over high heat. Cook for about 15-20 minutes, or until the sweet potatoes are fork-tender but not mushy.
2 Drain the cooked sweet potatoes thoroughly in a colander, allowing any excess steam to escape for a minute or two. Return the drained sweet potatoes to the empty pot. Mash the sweet potatoes with a potato masher or a sturdy fork until mostly smooth, leaving a few small chunks for texture.
3 Add the melted butter, milk (or plant-based milk), ground cinnamon, ground nutmeg, and salt to the mashed sweet potatoes. Stir vigorously until all the ingredients are well combined and the mixture is creamy and fragrant. Taste and adjust seasoning if needed.
4 Spread the sweet potato mixture evenly into the prepared baking dish. If using, sprinkle the chopped pecans over the top and drizzle with maple syrup for an extra touch of sweetness and crunch. This step takes about 2-3 minutes.
5 Bake in the preheated oven for 20-25 minutes, or until the casserole is heated through and the topping is lightly golden and fragrant. The casserole should be bubbling slightly around the edges when it's ready to serve.

Nutrition (per serving)

208

Calories

10g

Protein

38g

Carbs

10g

Fat

Fiber

236mg

Sodium

Tips & Notes

Tip: Roasting the sweet potatoes instead of boiling them gives a sweeter, less watery casserole.
Tip: Mash the sweet potatoes while hot for the smoothest texture.
Substitution: Many marshmallows are gluten-free but not all; check the label if you top the casserole with them instead of pecans.
Storage: Make the mash up to 2 days ahead and refrigerate. Add the topping just before baking.

Common questions

What cross-contamination risk is specific to Gluten-Free Sweet Potato Casserole?

Check sweet potatoes, peeled and cut into 1-inch cubes, unsalted butter, melted, milk or unsweetened plant-based milk before they go into Gluten-Free Sweet Potato Casserole. Ensure all spices, butter, and any plant-based milks used are gluten-free to prevent cross-contamination. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.

How should leftover Gluten-Free Sweet Potato Casserole be stored?

Storage: Make the mash up to 2 days ahead and refrigerate. Add the topping just before baking.

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