Cooking can be therapeutic, especially when you're cooking something you love and enjoying the process as well. Today, I'm going to share one of my favorite recipes with you all: sweet potato crunch casserole! This dish is so simple to make, but it's loaded with flavor and happiness.
This gluten-free sweet potato casserole is a Holiday and Fall season dish filled with Autumn flavors and finished with a delicious crunchy pecan topping. I love how versatile it can be; however, it was initially conceived as a Christmas dinner or Thanksgiving side dish; it can also work as a breakfast treat and even as a dessert with a scoop of vegan ice cream and maple syrup.
This was inspired by a mix of a traditional sweet potato casserole, our savory sweet potato and vegetable casserole, and my sweet temptation plantains recipe; a traditional Panamanian sweet side dish is always present in every special celebration but can also be served as a warm sweet to end a meal.
- sweet potatoes
- brown sugar
- gluten-free flour mix
- vegan butter
See the recipe card for quantities.
Preheat oven and peel sweet potatoes and apples.
Measure all your dry ingredients and place them in a bowl.
Combine all spices plus salt and sugar in a mixing bowl.
Place the peeled and cubed sweet potatoes and apples in a greased baking dish.
Add crumble mix on top and bake sweet potatoes and apples.
Add the pecan crumble ingredients into a bowl.
Combine melted butter with the flour and chopped pecans.
Add the pecan mixture and cook sweet potatoes in the oven for another 30 minutes.
Remove the creamy sweet potatoes from the oven as soon as they look golden brown.
Hint: for this sweet potato casserole, choose fresh over canned sweet potatoes, as they will better keep their shape and texture.
Although this casserole requires simple ingredients, you can make some replacements getting virtually the same results.
- Apples – granny smiths have a delicious tart edge that works well with the sweetness of the potatoes and the sugar. An alternative tart-cooking apple can be used as a substitute.
- Sweet potatoes - use yams instead.
- Flour - if you don't follow a gluten-free diet, you can substitute with all-purpose flour instead of store-bought or our gluten-free homemade mix.
- Coconut sugar - brown sugar works perfectly.
- Spices - if you have pumpkin pie spice mix, for convenience, you can replace the addition of the spices its correspondence. i.e., a total of 1 ¾
- Crunchy pecan praline topping – have this sweet potato casserole with walnuts or almonds instead of pecans.
- Fruit twist - we have tried this sweet potato and apple casserole with pears, and we loved it. I recommend using firm pears and tossing a lemon on them to make up for the apple's tartness.
- Extra cozy - add half a teaspoon of vanilla extract into the pecan mixture.
Hint: If you make this crunch recipe omitting the apples, you could boil sweet potatoes just until slightly tender and only bake the buttery sweet potato mixture for the last 30 minutes.
🥢 How to serve
If you plan to have it as dessert, toss in a dollop of vegan vanilla ice cream or peanut nicecream.
Having this dairy-free sweet potato casserole for breakfast with fresh fruit and dairy-free yogurt for a delicious fall morning treat.
Apart from a mixing bowl and measuring spoons, you will only need to have a baking dish to bake it.
- Fridge – store in an airtight container for up to 3 days.
- Freezer – store in an airtight container for up to 3 months.
Yes, it will save you some prep time for peeling and chopping. But they may take a bit less or more time to tender in the first cooking step, so check them after 20 minutes and then regularly check them until fork tender.
📚 More Holiday Recipes
Try out these oven-baked sweet potatoes, a fantastic side dish.
Check out our vegan pumpkin pie for a complete Thanksgiving treat.
⭐ If you try this gluten-free sweet potato casserole recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!
Sweet Potato Crunch (Gluten-Free Casserole)
- Preheat the oven to 400 °F (200 °C) / gas mark 6.
- Toss the sweet potato pieces in a small amount of oil, or use oil spray, and bake in the oven in a casserole dish for 30 minutes or until fork tender.
- Mix spices. While the sweet potatoes are cooking, mix the ¼ cup of brown sugar, cinnamon, nutmeg, allspice, and salt in a small bowl.
- Make topping. In a separate larger bowl, mix the pecans, flour, butter/margarine, and the other ¼ cup of brown sugar. It helps to use your hand to rub the ingredients together between your fingers, as the butter may stay clumped up and not mix well with just a spoon.
- Add apples. Once the sweet potatoes are done, add the apples to the casserole dish and mix until fairly evenly distributed. Then sprinkle over the sugar and spice mix.
- Top with the crumble mix as evenly as possible, then put in the oven for 30 minutes until the topping is golden-brown and has a nice crunch.
🌡️ Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.
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