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Gluten Free Dairy Free Sweet Potato Casserole

Gluten free dairy free sweet potato casserole pairs a smooth, maple-sweetened filling with a crisp pecan and oat topping. Roast the sweet potatoes until tender, then bake the assembled casserole until golden and the center reaches 160°F.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Cooling and resting 20 minutes
Total Time 2 hours 5 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the sweet potato filling
  • 1 tsp avocado oil for greasing the baking dish
  • 4 lb sweet potatoes
  • 0.5 cup coconut milk canned, full-fat, well stirred
  • 2 eggs large
  • 0.33 cup pure maple syrup
  • 1 tsp vanilla extract
  • 0.5 tsp kosher salt
For the pecan topping
  • 0.75 cup old-fashioned rolled oats certified gluten-free
  • 1 cup pecans chopped
  • 0.33 cup brown sugar packed
  • 0.5 tsp ground cinnamon
  • 0.25 cup coconut oil melted

Equipment

  • 1 9x13-inch baking dish
  • 1 rimmed baking sheet

Method
 

Prepare the filling
  1. Preheat the oven to 400°F.
  2. Brush a 9x13-inch baking dish with the avocado oil.
  3. Prick the sweet potatoes all over with a fork and place them on a rimmed baking sheet.
  4. Roast for 55 to 70 minutes, until a knife slides easily into the centers.
  5. Let the sweet potatoes cool until easy to handle, about 10 minutes.
  6. Peel and mash the sweet potatoes in a large bowl.
  7. Stir in the coconut milk, eggs, maple syrup, vanilla, and salt until combined.
Make the topping and bake
  1. Stir the oats, pecans, brown sugar, and cinnamon together in a medium bowl.
  2. Mix in the melted coconut oil until evenly coated.
  3. Reduce the oven temperature to 350°F.
  4. Spread the sweet potato mixture in the prepared dish.
  5. Scatter the topping evenly over it.
  6. Bake for 25 to 30 minutes, until the topping is golden and the center reaches 160°F.
  7. Let the casserole rest for 10 minutes before serving.

Notes

For the smoothest filling, mash the sweet potatoes while they are still warm. Refrigerate leftovers for up to 4 days; freeze for up to 2 months. For a nut-free variation, replace the pecans with pumpkin seeds.