• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Wheat by the Wayside
  • Home
  • Recipes
  • Resources
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
menu icon
go to homepage
  • Recipes
  • GF Resources
  • About
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • subscribe
    search icon
    Homepage link
    • Recipes
    • GF Resources
    • About
    • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • ×

    Home » Recipes » Side dishes

    Gluten-free Sweet Potato Soufflé

    Published: Nov 1, 2021 · Updated: Nov 1, 2021 by Katie | Wheat by the Wayside · This post may contain affiliate links, through which I may earn a small commission at no extra cost to you.

    Save or Share this Post!

    342 shares
    • Share188
    • Reddit
    Jump to Recipe Print Recipe
    Gluten free sweet potato casserole in white dish with scoop removed.
    Gluten free sweet potato casserole in white dish with scoop removed.

    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.

    Gluten free sweet potato souffle in white dish with scoop removed.
    Jump to:
    • Why You'll Love This Recipe
    • Ingredients & Dietary Substitutions
    • Variations
    • How to Cook Sweet Potatoes
    • How to Make the Soufflé
    • Make Ahead and Storage
    • Frequently Asked Questions
    • More Gluten-Free Recipes
    • Recipe
    • Comments and Ratings

    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

    Ingredients for gluten free sweet potato soufflé measured out in bowls.

    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!

    Sweet potato cooked in instant pot with skin peeling right off.
    • 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

    Casserole ingredients in a bowl, blend with hand mixer, pouring into casserole dish, spreading the mixture out with a spoon.
    • 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.
    Crumble topping ingredients in a bowl, mixing with a hand, sprinkling on top of potatoes, the dish is ready to bake.
    • 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.

    Hand holding a spoon removing a scoop from the casserole.

    Frequently Asked Questions

    Are sweet potatoes gluten-free?

    Yes, sweet potatoes are a vegetable and are naturally gluten-free.

    Is sweet potato soufflé a side dish or dessert?

    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.

    Is sweet potato casserole healthy?

    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.

    How many people does this serve?

    When this dish is served along with plenty of other sides, it can easily feed 10 or more people.

    Thank you for stopping by! I hope you enjoyed this recipe! Find even more great gluten-free recipes here!

    Join my VIP community so you never miss a recipe! I send about one email per week.

    Share this on Facebook and Pinterest using the social share buttons! Sharing helps more people like you enjoy these great recipes!

    If you made this recipe, leave a comment and add a star-rating below!
    Thank you for your support! ♡

    More Gluten-Free Recipes

    • Quick and Easy Gluten-Free French Dip Sandwiches
    • Is Beef Broth Gluten-Free? A Guide and List of Safe Brands
    • Nothing Bundt Cakes Frosting Recipe and Piping Technique
    • Gluten-Free White Chocolate Raspberry Bundt Cake (Nothing Bundt Cakes Copycat)

    Recipe

    Gluten free sweet potato casserole in white dish with scoop removed.

    Gluten-free Sweet Potato Soufflé

    Katie | Wheat by the Wayside
    A family favorite recipe, gluten-free sweet potato soufflé with pecan crumble topping is sweet and indulgent. This casserole is the perfect side dish for any special dinner from Thanksgiving to Easter. It's quick to mix up and can be made ahead! Dairy-free, egg-free, and vegan options included.
    5 from 2 votes
    Pin Recipe Print Recipe Save Saved!
    Prep Time 20 mins
    Cook Time 50 mins
    Sweet Potato Prep Time 55 mins
    Total Time 2 hrs 5 mins
    Course Side Dish
    Diet Gluten Free
    Servings 10 or more servings
    Calories 319 kcal
    Prevent your screen from going dark.

    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

    Make Ahead: 1-2 days before your meal.
    • 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.
    Leftovers: Refrigerate any leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave.

    Nutrition

    Serving: 1servingCalories: 319kcalCarbohydrates: 41gProtein: 4gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 58mgSodium: 327mgPotassium: 394mgFiber: 4gSugar: 21gVitamin A: 13223IUVitamin C: 2mgCalcium: 74mgIron: 1mg
    Tried this recipe?Leave a comment and star rating below!

    Originally published October 30, 2018, updated November 1, 2021.

    More Gluten-free Side Dish Recipes

    • Gluten-Free Garlic Bread: Quick & Easy Recipe
    • Gluten-Free Cornbread Stuffing with Sausage and Apples
    • Gluten-Free Caprese Pasta Salad
    • Easy Gluten-Free Italian Pasta Salad

    Save or Share this Post!

    342 shares
    • Share188
    • Reddit

    Reader Interactions

    Comments

      Leave a Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Kathy

      October 30, 2018 at 6:58 am

      5 stars
      Who needs the gluten? Looks great.

      Reply
    2. Ashley

      November 11, 2022 at 11:11 pm

      5 stars
      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.

      Reply
      • Katie | Wheat by the Wayside

        November 24, 2022 at 6:43 pm

        Love this!! So happy everyone loved the recipe Ashley!

        Reply

    Primary Sidebar

    Katie Olesen headshot.

    Hi, I'm Katie! I'm the blogger behind Wheat by the Wayside. I was diagnosed with Celiac Disease in 2018 and have been following a strict gluten-free diet ever since. The goal of WBTW is to share tried and tested, easy, and delicious gluten-free recipes to give you confidence in the kitchen! 

    More about me →

    Gluten-free Valentine's Treats

    • Gluten-Free Chocolate Chip Cookie Bars with Peanut Butter Cups and M&M's
    • Gluten-free Double Chocolate Chip Cookies
    • Gluten-Free Crumbl Sugar Cookies Copycat
    • Gluten-free Oreo Cheesecake

    Cozy Gluten-free Recipes

    • Gluten-Free Lemon Chicken Orzo Soup
    • Gluten-free Potato Soup
    • Gluten-Free Broccoli Cheddar Soup
    • Gluten-Free Chili with Beef and Beans
    • The Best Gluten-Free Vegetarian Lasagna
    • Gluten-Free Fettuccine Alfredo

    Footer

    Back to Top

    Quick Links

    • Recipe Index
    • Blogging Resources
    • Web Stories

    About

    • About/Contact
    • Privacy Policy
    • Disclaimer
    • Accessibility Statement

    Newsletter

    • Sign Up! for emails and updates

    This site contains affiliate links, which means I may earn a commission from qualifying purchases at no extra cost to you.

    Copyright © 2023 Katie Olesen | Wheat by the Wayside. Created with the Feast Plugin.