Gluten-Free Sweet Potato Casserole (That Everyone Will Love)

I’ve been making my Sweet Potato Casserole recipe for years, and it’s one of those recipes that always disappears first at any holiday meal. Several years ago, I was invited to a Friendsgiving potluck and wanted to bring my tried-and-true dish — but I also knew a couple of my friends were gluten intolerant. It turned out to be the perfect opportunity to make a simple swap and create a gluten-free version that everyone could enjoy.

The best part? It tasted exactly like the original. No one guessed it was gluten-free until I mentioned it later. As someone who’s been cooking for two for decades and loves experimenting in the kitchen, I can confidently say this version holds its own — rich, creamy, and with that irresistible crunchy topping we all look forward to.

If you’re looking for a crowd-pleasing, holiday-ready side that works for gluten-free and gluten-tolerant guests alike, this is it.

Jump to:

• Getting Started
• Ingredient Recommendations
• Finishing Touches
• Pairings
• Leftovers
• Recipe

Getting Started

This Gluten-free Sweet Potato Casserole recipe is refreshingly simple — just three main steps from start to finish. Still, I’ve picked up a few tips over the years to make sure it turns out perfect every time:

• When combining the base ingredients, I like to use a hand masher. It keeps some texture while blending everything together beautifully.
• For the topping, take heaping measurements of the dry ingredients. That extra bit gives you a thicker, crunchier crust — without needing to double the whole recipe.
• One last tip: prep the dry topping ingredients the day before. It saves time on baking day, especially if your kitchen is already busy with other dishes.

Gluten-free Sweet Potato Casserole Ingredient Recommendations

Sweet Potatoes

When I first started making this casserole, I could find plain frozen steamable sweet potatoes — they were perfectly portioned and so easy to use. Sadly, I haven’t seen those in years. These days, I rely on canned sweet potatoes (often labeled as “yams”). I prefer those with no syrup, but usually have to settle for light syrup. Sometimes you have to take what you can find.

One 40-ounce can is the perfect amount for this recipe. I haven’t yet found a brand that isn’t gluten-free, but it’s always best to double-check.

If you’d rather go the fresh route, you can peel, dice, and boil sweet potatoes yourself. I haven’t tried it yet — mostly because I love the convenience of canned — but it’s on my list for a future kitchen experiment.

Flour

For the topping, use a gluten-free 1-to-1 baking flour or gluten-free all-purpose flour. Both work beautifully and keep the texture just like the classic version.

Gluten-free Sweet Potato Casserole Finishing Touches

Follow the recipe and bake until the topping is golden brown and crisp. It usually takes the full baking time, sometimes a few extra minutes — especially if the casserole is sharing oven space with another dish (which tends to happen on holidays!). Keep an eye on it in the last 10–15 minutes to catch that perfect finish.

Gluten-free Sweet Potato Casserole Pairings

This Gluten-Free Sweet Potato Casserole fits right in with any holiday spread. It pairs perfectly with:

• Mashed Potatoes Recipe
• Vegetarian Broccoli Casserole (see the gluten-free option under Ingredient Alternatives)
• Italian Orange Fig Cookies

It’s a favorite for Thanksgiving, Christmas, Easter, or even Christmas in July and Friendsgiving. And if you’re heading to a potluck, it’s guaranteed to impress — and travel well, too.

Gluten-free Sweet Potato Casserole Leftovers

If you’re serving more than four people, don’t expect much to be left — it tends to disappear fast! But if you do end up with leftovers, they’ll keep well in the fridge for a few days. Leftovers reheat in the microwave. Don’t worry if the butter separates a bit; the flavor stays rich and delicious.