Growing up, my mom always had a few signature dishes for the holidays – one of those being her sweet potato casserole. We would have it at Thanksgiving and sometimes at Christmas, too! When we moved away to Memphis in 2016, we hosted Thanksgiving at our house for the first time, which meant that I️ was in charge of the cooking. I️ requested my mom’s sweet potato casserole recipe, because you just can’t have Thanksgiving without it.
Over the past 4 years, I️ have gone entirely dairy-free and gluten-free, so I️’ve had to modify all of my favorite recipes to accommodate my lifestyle. It’s been surprisingly easier than I️ expected, now that there are so many high-quality substitutes! I️ have experimented with my mom’s sweet potato casserole several times now, and I️ wanted to share my gluten- and dairy-free version with you (I️’ll also share the original!).
This recipe is also my husband’s favorite dish, so I️ typically double the recipe whenever I️ make it. I️ also think it gets better the day after you make it for some reason – so leftovers are encouraged!
Easy Sweet Potato Casserole | Gluten-Free and Dairy-Free
Ingredients
- Sweet Potato Filling
- 3 cups of cooked sweet potatoes
- 1 cup of sugar
- 2 eggs
- 1/2 cup of non-dairy milk (or regular milk)
- 1/2 stick of Earth Balance (or butter)
- 1 tsp vanilla
- 1/2 tsp salt
- Pinch of allspice
- Topping
- 1/2 stick of Earth Balance (softened)
- 1 cup brown sugar
- 1/2 cup gluten-free flour blend mixed with 3/4 tsp of baking powder (or 1/2 cup self-rising flour)
- 1 cup crushed pecans
Instructions
- Preheat oven to 350 degrees.
- Grease a baking dish.
- Mix all sweet potato ingredients together and pour into baking dish.
- Mix topping ingredients together and sprinkle on top of sweet potato mixture.
- Bake at 350 degrees for 30-35 minutes.
- Allow to cool for 15 minutes then serve and enjoy!
I️ can honestly say the gluten- and dairy-free version of this recipe is just as good as the original, so if you are worried about the substitution, don’t be! I️ prefer to get fresh sweet potatoes and boil or bake them until soft, but if you’re in a pinch, you can also use canned sweet potatoes.
Also, I️ save a few steps and (dishes) by popping the cooked sweet potatoes into my KitchenAid mixing bowl and pureeing them with the mixer, then adding all of the other ingredients directly to that bowl! Check out a few of my other favorite Thanksgiving recipes in this post.
Welcome to the Wednesday Link Party! Meet your hosts:
Jaclyn from Coffee, Pancakes, and Dreams
Brittany from Dreams and Coffee
Mary Leigh from Live Well Play Together
Tiffany from Lake Life State of Mind
Lindsay from Lindsay’s Sweet World
Keri from Cultivate an Intentional Life
Holly from Simply Holley Marie
I can always count on you to take a ridiculously unhealthy recipe and make it semi-healthier 🤣 This sounds absolutely delicious!
Hahah! Maybe I️ should cut back on the sugar to make it ACTUALLY better for you! 😉