This gluten free sweet potato casserole is a crowd pleaser that everyone will love. It is a perfect, sweet and rich side dish for your Thanksgiving or Christmas meal!
This casserole can be made a day or two ahead which is a great way to save time on Thanksgiving or Christmas. To make it ahead you will want to prepare both the casserole and topping, then store them covered in the refrigerator until you are ready to bake. Take the casserole out 15 minutes before baking and increase the baking time to 30 minutes to make sure that it cooks through.
Gluten Free Sweet Potato Casserole Ingredients
Sweet Potatoes – You can find canned sweet potatoes at your local store which I feel is a great time saver. However, If you prefer to use fresh sweet potatoes you absolutely can! Just make sure to bake them thoroughly in the oven and make sure that they are soft throughout before adding them to the other ingredients.
Evaporated Milk – Evaporated milk makes this casserole rich and creamy. Milk can be substituted and will still make a delicious casserole, but I would suggest using whole milk to make sure that you still get a velvety texture.
Frosted Cereal – Name-brand Frosted Flakes cereal is NOT gluten-free, so you will need to find a gluten-free alternative for this recipe. I like Nature’s Path Envirokids Amazon Lightly Frosted Flakes cereal. Another great option is Nature’s Path Organic Gluten Free Honey’d Corn Flakes Cereal. Click the links for more information on either of these great alternatives.
Chopped Pecans – When using nuts you always want to look for a gluten free label. Nuts are naturally gluten free, but unfortunately they may not be safe for people with celiac disease due to cross-contamination. Many nuts are processed on shared equipment with wheat-based foods, exposed to airborne flour, or coated with seasonings that contain gluten. Nuts from bulk bins are especially risky. Choosing nuts labeled “gluten-free” helps ensure they meet safety standards.
Gluten Free Sweet Potato Casserole
Ingredients
CASSEROLE
- 1 29 oz can of sweet potatoes
- 1 cup sugar
- ½ cup butter
- 1 cup evaporated milk
- 3 eggs beaten
- 2 tsp nutmeg
- 2 tsp vanilla
- 2 tsp cinnamon
TOPPING
- 2 cups gluten free frosted flakes cereal crushed
- 1 cup brown sugar
- 1 cup pecans chopped
- ½ cup butter melted
Instructions
To Make the Casserole
- Preheat oven to 425°. Grease a 13×9 glass baking dish with butter.
- Heat the sweet potatoes (do not drain) in a pot until boiling. Remove from heat and use a strainer to drain any liquid.
- Add all casserole ingredients into a bowl and beat with an electric or stand mixer until smooth. Spread in the glass dish and bake for 20 minutes.
Topping Instructions
- Pour cereal, brown sugar and pecans into a gallon size Ziplock bag. Use a blunt object (rolling pins work great) to crush up the ingredients. Set aside until casserole is almost done.
- Add melted butter to topping mix and shake thoroughly to moisten topping. Remove casserole from oven and reduce the heat to 400°. Spread topping over casserole and continue baking for 15 minutes.
