Sweet Potato Casserole  (gluten-free)

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.

What you'll need

Boil potatoes

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.

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.

Make stew

Add butter, milk, eggs, honey, vanilla, salt, cinnamon, and nutmeg to the sweet potatoes. Mix until well combined.

Transfer to dish

Transfer the sweet potato mixture into a greased 9×13-inch baking dish.

Make walnut topping

In a separate bowl, combine the walnuts and honey and mix to evenly combine. 

Top casserole

Evenly sprinkle the walnuts over the sweet potato mixture followed by cinnamon and salt. 


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.

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