Gluten-Free Sweet Potato Casserole with Honey Walnut Topping

This gluten-free Sweet Potato Casserole is a holiday season must! Fresh sweet potatoes, warming spices, and a honey walnut topping make this a perfect side dish for any table. This easy, lightened up casserole is a sweet and savory twist on a holiday favorite.

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This classic sweet potato casserole has a simple base of sweet potatoes, almond milk, eggs and honey with the warm spices of nutmeg, cinnamon and vanilla rich in every bite. I’m a firm believer marshmallows don’t belong on sweet potato casseroles (controversial, I know) so this has a walnut streusel topping for the perfect crunchy complement to the creamy sweet potato base.

Everything is baked to golden brown perfection, proving you don’t have to sacrifice taste to enjoy your favorite thanksgiving side. Don’t stop at just the sweet potato casserole, add my green bean casserole, creamy pumpkin pie and green chile corn casserole, for lighter versions of holiday favorites.

Don’t let the holidays and the fear of too much high-fat food stress you out. Holidays, and food, are meant to be enjoyed! This healthy sweet potato casserole recipe is the best of everything: healthy, easy to make and totally delicious.

Ingredients:

These are the main ingredients for this Sweet Potato Casserole recipe. See the recipe card below for the full ingredients list and instructions.

• Sweet Potatoes: look for sweet potatoes that are firm with smooth bright skin. You don’t want any mushy soft spots or bruising. Cut your sweet potatoes into large chunks of equal size.
• Butter: or coconut oil
• Almond Milk: regular milk or coconut milk will also work. Make sure it’s unsweetened.
• Eggs: this binds everything together to make the sweet potato base rich and creamy.
• Honey: used to sweeten the casserole and the perfect complete to the spices. Maple syrup, brown sugar or agave nectar will also do the trick.
• Vanilla, Cinnamon and Nutmeg: these are the bulk of the spices and much needed for flavor.
• Walnuts: I used chopped walnuts but if you prefer a crunchy pecan crumble topping, swap the walnuts for pecans.

How to make this sweet potato casserole (a visual step-by-step guide):

Step 1: preheat oven and prep

Preheat your oven to 375 degrees Fahrenheit and grease a 9×13-inch casserole dish.  In a large pot, cover the sweet potato chunks with water. Bring to a boil, then reduce the heat and simmer until the sweet potatoes are tender when poked with a fork (about 20-25 minutes). Drain and let them cool for a few minutes (Image 1).

Step 2: mash potatoes

In a large bowl, mash the sweet potatoes with a potato masher or hand-held mixer ensuring a smooth texture. For best results on a super creamy texture, use a hand mixer (Image 2).

Step 3: add mix-ins

Add butter, milk, eggs, honey, vanilla extract, salt, cinnamon, and nutmeg to the mashed sweet potatoes (Image 3).

Mix until well combined. Transfer the sweet potato mixture into a greased 9×13-inch baking dish (Image 4).

Step 4: mix topping ingredients

In a separate bowl, combine the walnuts and honey and mix to evenly combine (Image 5).

Spread the sticky walnut mixture over the sweet potato mixture followed by cinnamon and salt. I like to pour the cinnamon in my palm and evenly spread it over the top (Image 6).

Sweet Potato Casserole

Danielle Lima

This gluten-free Sweet Potato Casserole is a holiday season must! Fresh sweet potatoes, warming spices, and a honey walnut topping make this a perfect side dish for any table. This easy, lightened up casserole is a sweet and savory twist on a holiday favorite.

5 from 8 votes

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Course Side Dish

Cuisine American

Servings 10 servings

Calories 233 kcal

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Ingredients

  

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• ▢ 3.5 lbs. sweet potatoes (4-5 potatoes) peeled and cut into chunks
• ▢ 3 Tbsp. butter or coconut oil
• ▢ 1/4 cup almond milk almond, coconut or regular based on preference
• ▢ 2 large eggs
• ▢ 1/3 cup honey 113g
• ▢ 1 tsp. pure vanilla extract
• ▢ 1 tsp. salt
• ▢ 1/2 tsp. ground cinnamon
• ▢ 1/4 tsp. ground nutmeg

Topping

• ▢ 1/2 cup chopped walnuts 60g
• ▢ 2 Tbsp. honey 42g
• ▢ 1/2 tsp. ground cinnamon
• ▢ 1/4 tsp. salt

Instructions

 

• Preheat your oven to 375 degrees Fahrenheit and grease a 9×13-inch casserole dish.  
• In a large pot, cover the sweet potato chunks with water. Bring to a boil, then reduce the heat and simmer until the sweet potatoes are tender when poked with a fork (about 20-25 minutes). Drain and let them cool for a few minutes.
• In a large bowl, mash the sweet potatoes with a potato masher or hand-held mixer ensuring a smooth texture. For best results on a super creamy texture, use a hand mixer.
• Add butter, milk, eggs, honey, vanilla extract, salt, cinnamon, and nutmeg to the mashed sweet potatoes. Mix until well combined. Transfer the sweet potato mixture into a greased 9×13-inch baking dish.
• In a separate bowl, combine the walnuts and honey and mix to evenly combine. Evenly sprinkle the walnuts over the sweet potato mixture followed by cinnamon and salt. I like to pour the cinnamon in my palm and evenly spread it over the top. You will need to work the nuts around the top as they will be sticky. 
• Bake in the preheated oven for 25-30 minutes, or until the topping is golden and the casserole is hot. Remove from the oven, serve and enjoy.

Notes

• Nutritional information is an estimate and will vary with substitutions.
• Swap out walnuts for pecans or other desired nut.
• Any nut milk or regular milk will work, I prefer unsweetened vanilla almond milk.
• Use maple syrup or brown sugar in place of honey. 

Nutrition

Serving: 185gCalories: 233kcalCarbohydrates: 33gProtein: 5gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 46mgSodium: 293mgPotassium: 447mgFiber: 5gSugar: 18g

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