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 1 vote
Prep Time 20mins
Cook Time 50mins
Sweet Potato Prep Time 55mins
Total Time 2hrs5mins
Course Side Dish
Servings 10or more servings
Sweet Potato Filling
2lbsweet potatoesabout 3-4 medium potatoes.
½cupmilkfor dairy-free or vegan, substitute almond milk, other diary-free milk, or orange juice.
4Tablespoons butterfor dairy-free or vegan, substitute Earth Balance Vegan Buttery Sticks, Miyoko’s vegan butter, or coconut oil.
2eggsfor egg-free or vegan, omit eggs.
Pecan Crumble Topping
½cupgluten-free flour blendsuch as King Arthur Measure for Measure or Bob's Red Mill 1:1.
4Tablespoons butterfor dairy-free or vegan, substitute Earth Balance Vegan Buttery Sticks or Miyoko’s vegan butter.
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.
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.