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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Not sure how it’s possible but holiday dinners always seem like they’re right around the corner. Instead of stressing about what to put on the table, try this lightened-up gluten-free sweet potato casserole. For this one, I have taken a favorite Thanksgiving side and given it a lighter revamp.

Add my Green Bean Casserole, Creamy Pumpkin Pie and Fizzy Orange Coffee Mocktails, and you can check Thanksgiving sides and desserts off your holiday to-do list.

Sweet potato casserole – lightened up

I’m a firm believer we can make things a tad lighter without sacrificing taste. I’ve made white bean buffalo dip, chicken enchilada casserole and protein mac and cheese using lighter ingredients than you’d find in most recipes. No reason why we can’t make our holiday meal a little lighter too.

This gluten-free sweet potato casserole is proof of that. Instead of adding refined sugars, this smooth and creamy sweet potato filling is sweetened with a touch of honey. Adding unnecessary sugars masks the natural earthy nuttiness that makes sweet potatoes so special. The honey is simply there as a compliment to the dish, not overpowering it with sweetness.

The sweetest things aren’t things…they’re potatoes!

I love potatoes. My beef, potato and lentil stew, Cajun sausage and potato skillet and turkey sweet potato hash all pay homage to the beloved potato. But when it comes to the holidays there’s only one potato on the menu: the sweet potato casserole.

This casserole will take about 4-5 large sweet potatoes, cleaned, peeled and cut into large chunks of the same size. Cutting them the same size will ensure they cook at the same rate. The potatoes are done when fork tender. Check them often to make sure they don’t overcook. 

Marshmallows are for s’mores

Controversial opinion of the day: marshmallows do not belong on a sweet potato casserole. Sorry, but true. Not to say I’ve never enjoyed the fluffy marshmallow topping on Thanksgiving day, but it’s not what I grew up with so it’s a no-go in my house. This version is topped with a slightly sweet nutty crumble instead. Think, of a streusel topping made with chopped walnuts, honey, and cinnamon, baked to golden brown perfection. Beware, you might crossover to team no marshmallows after trying it.

Dairy-free is so easy

Want this recipe to also be dairy-free? Use coconut oil in place of butter. Earth Balance makes a great vegan butter. Other than the butter you’re good to go!

Ingredients:

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

Variations & Substitutions

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). 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 (Image 6). You will need to work the nuts around the top as they will be sticky. 

Step 5: bake

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.

What to serve with this casserole

This sweet potato casserole is a great holiday side. Round out your holiday table with my green bean casserole, holiday stuffing, Creamy Corn Casserole with Green Chiles and Mini Pumpkin Pie Cheesecakes for dessert

Serving size and storing notes

The serving size for the gluten-free sweet potato casserole is 185 grams. Store in an airtight container for up to five days. The best way to reheat the next day is in the microwave.

Check out some of our other holiday favorites!

• Holiday Stuffing
• Creamy Corn Casserole with Green Chiles and Cream Cheese
• Healthy Green Bean Casserole Recipe
• Pumpkin Banana Cookies (with chocolate chips)

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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