This easy recipe for gluten-free sweet potato soufflé with pecan crumble topping is perfectly sweet and indulgent. This casserole is the perfect side dish for any special dinner from Thanksgiving to Easter. This traditional favorite is quick to mix up and can be made ahead! Dairy-free, egg-free, and vegan options included.
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Why You'll Love This Recipe
Over the years sweet potato casserole has gone from the traditional marshmallow topped dish of my childhood to a more elevated version that consists of creamy mashed sweet potatoes under a sweet and crunchy, buttery brown sugar crumble pecan topping.
Restaurants such as Cracker Barrel and Ruth's Chris Steak House, and celebrity chef's such as Paula Deen and Trisha Yearwood, have also increased the popularity of this southern-style dish! This is not surprising since this tasty casserole is sure to make anyone a fan of sweet potatoes!
This recipe is not only quick and easy to make but it can also be made ahead of your Thanksgiving or Easter dinner.
This recipe can be easily adjusted beyond gluten-free, to include dairy-free, egg-free, and vegan eaters.
If you like this recipe, be sure to check out my other gluten-free Thanksgiving side dishes, like this corn casserole, traditional stuffing, gluten-free au gratin potatoes, and easy instant pot mashed potatoes. Also, check out this list of gluten-free potluck recipes to get some ideas for your next potluck!
Ingredients & Dietary Substitutions
Even with a delicious streusel topping, this recipe does not require many ingredients. You also don't need to hunt down anything fancy, as most of the ingredients you probably already have or are easy to find.
- Sweet potatoes: Any size is fine, but you'll want about 2 pounds worth.
- Gluten-free flour blend: Use whatever flour blend you have on hand that you would normally use for baking, such as King Arthur Measure for Measure or Bob's Red Mill 1:1.
- Dairy-free: Substitute the milk with almond milk or orange juice and the butter with Earth Balance Vegan Buttery Sticks, Miyoko’s vegan butter, or coconut oil.
- Egg-free: Just omit the eggs.
- Nut-free: Simply omit the pecans.
- Vegan: Follow both dairy and egg free substitutions.
Variations
- Marshmallows: If you prefer marshmallows instead of the pecan crumble topping, feel free to top the casserole with mini-marshmallows instead! You could also sprinkle a combination of marshmallows and pecans on top for some extra texture and crunch.
- Coconut and Oat: Add some flaked coconut and gluten-free oats to the crumble topping for even more texture and flavor!
- Cracker Barrel: Substitute the milk for orange juice and this recipe will be very similar to the cracker barrel version.
How to Cook Sweet Potatoes
Gone are the days of peeling and boiling sweet potatoes! This recipe is a snap to make if you cook the potatoes with one of these two methods, either in the Instant Pot or baked in the oven. These methods require no prep, result in less mess, and ensure the potatoes are not watery!
Check out the picture below to see just how easily the skins peel off after cooking the sweet potatoes in the instant pot. So simple!
- Instant Pot
- Place washed sweet potatoes in the electric pressure cooker.
- Pour in 1 cup of water.
- Close the lid and valve.
- Cook on high pressure for 10-15 minutes, 10 minutes for small, 15 minutes for large sweet potatoes.
- Release pressure before removing the lid.
- Peel potatoes when they are cool enough to handle.
- Roasted
- Line a baking sheet with parchment or foil for easy cleanup, as sweet potatoes tend to leak some juices while baking.
- Bake washed sweet potatoes on a baking sheet at 425°F for 45-55 minutes or until potatoes are tender when poked with a fork.
- Peel potatoes once cool enough to handle.
How to Make the Soufflé
- Step 1: Add the cooked sweet potatoes along with the milk, butter, eggs, brown sugar, vanilla, salt, and cinnamon to a large bowl.
- Step 2: Blend with a potato masher or hand mixer until smooth.
- Step 3: Pour the sweet potato mixture into greased 2-quart casserole dish.
- Step 4: Spread it out evenly.
- Step 5: Place all ingredients for the crumble topping, except for the pecans, in a small bowl.
- Step 6: Use your fingers or a pastry knife to cut the butter into the other ingredients until the mixture looks like clumpy wet sand. Add in the pecans and mix until combined.
- Step 7: Sprinkle the pecan crumble on top of the sweet potatoes.
- Step 8: Bake the casserole until the topping is browned and the casserole is bubbly and slightly puffed.
Make Ahead and Storage
Make Ahead: You have a two options for making this casserole ahead. Either can be done 1-2 days before your meal.
- Unbaked: Make the casserole all the way up to the point of baking. Spread the potatoes in the casserole dish and put the topping in a separate small container. Cover and refrigerate.
To bake, bring the dish room temperature about 1 hour before baking. Top with the crumble topping and bake according to the recipe. It may need some extra time to bake if the casserole is still cold. - Baked: Make and bake the casserole. Cool, then cover and refrigerate. Bring the dish to room temperature about 1 hour before reheating. Reheat at 350°F for approximately 30 minutes.
Leftovers: Refrigerate any leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave.
Frequently Asked Questions
Yes, sweet potatoes are a vegetable and are naturally gluten-free.
In the United States, sweet potato soufflé is typically served as a side dish even though it is much sweeter than traditional vegetable side dishes.
Sweet potato casserole is a special indulgence that most would not consider very healthy but is accepted as such on special holidays. In this recipe, the amount of sugar has been reduced in the sweet potato mash, but the topping is still quite sweet.
When this dish is served along with plenty of other sides, it can easily feed 10 or more people.
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More Gluten-Free Recipes
Recipe
Gluten-free Sweet Potato Soufflé
Ingredients
Sweet Potato Filling
- 2 lb sweet potatoes, about 3-4 medium potatoes.
- ½ cup milk, for dairy-free or vegan, substitute almond milk, other diary-free milk, or orange juice.
- ¼ cup brown sugar
- 4 Tablespoons butter, for dairy-free or vegan, substitute Earth Balance Vegan Buttery Sticks, Miyoko’s vegan butter, or coconut oil.
- 2 eggs, for egg-free or vegan, omit eggs.
- 1 teaspoon vanilla
- ½ teaspoon kosher salt
- ½ teaspoon cinnamon
Pecan Crumble Topping
- ½ cup gluten-free flour blend, such as King Arthur Measure for Measure or Bob's Red Mill 1:1.
- ½ cup brown sugar
- 4 Tablespoons butter, for dairy-free or vegan, substitute Earth Balance Vegan Buttery Sticks or Miyoko’s vegan butter.
- ½ teaspoon cinnamon
- ¼ teaspoon kosher salt
- ¾ cup pecan pieces
Instructions
Prepare Sweet Potatoes (Choose one method.)
- Instant Pot: Place washed sweet potatoes in the electric pressure cooker. Pour in 1 cup of water. Close the lid and valve. Cook on high pressure for 10-15 minutes, 10 minutes for small, 15 minutes for large sweet potatoes. Release pressure before removing the lid. Peel potatoes when they are cool enough to handle.
- Or Roasted: Line a baking sheet with parchment paper or foil for easy cleanup. Bake the sweet potatoes at 425°F for 45-55 minutes or until potatoes are tender when poked with a fork. Peel potatoes once cool enough to handle.
Make Sweet Potato Filling
- Preheat oven to 350°F and grease a 2-quart casserole dish.
- In a large bowl, mash the sweet potatoes together with the remaining filling ingredients using a potato masher or electric mixer until well combined.
- Spread evenly in greased casserole dish. Set aside.
Make Pecan Crumble Topping
- Place the gluten-free flour, brown sugar, butter, cinnamon, and salt in a small bowl. Use a pastry knife or your fingers to cut the butter into the other ingredients until the mixture resembles clumpy, wet sand.
- Mix in the pecans.
- Sprinkle the mixture over the sweet potato filling in an even layer.
- Bake at 350°F for 30-50 minutes, or until the top is browned and the filling is hot and slightly puffed.
Notes
- Unbaked (Preferred): Make the casserole all the way up to the point of baking. Spread the potatoes in the casserole dish and put the topping in a separate small container. Cover and refrigerate. To bake, bring the dish room temperature about 1 hour before baking. Top with the crumble topping and bake according to the recipe. It may need some extra time to bake if the casserole is still cold.
- Baked: Make and bake the casserole. Cool, then cover and refrigerate. Bring the dish to room temperature about 1 hour before reheating. Reheat at 350°F for approximately 30 minutes.
Nutrition
Originally published October 30, 2018, updated November 1, 2021.
Kathy
Who needs the gluten? Looks great.
Ashley
I made this for a work potluck and it was a HUGE hit! I got a marriage proposal (jokingly), several requests for the recipe (Happy sent them the pin to the website!), and it was the only dish the office foodie went back for seconds. I have 3 coworkers that are gluten free and it's been a challenge to find potluck foods they can eat. I did the instapot for the sweet potatoes and it was fast and worked like a charm! Might add some maple syrup to punch it up a bit.
Katie | Wheat by the Wayside
Love this!! So happy everyone loved the recipe Ashley!