Sweet Potato Casserole

I changed your sweet potato casserole recipe, Mom.

Even though your sweet potato casserole recipe was the best I have ever tasted, it was not gluten-free and far too decadent to be served with the Thanksgiving meal. I could never eat dessert with this casserole around.

So I had to press, “delete” on your streusel topping. As soon as I post this, the phone will probably ring and it will be you forbidding me to change your favorite casserole. However, you must realize this is for the best. Give it a go, Mom. Audition it before Thanksgiving and let me know what you think. The best part of this casserole is that it is naturally gluten-free and an easy make-ahead recipe.

I made this recipe in the company of one of my favorite blogger friends, Carrie at Ginger Lemon Girl. We laughed, exchanged gluten-free stories, took pictures, and cooked up a storm. She is such a great cook with tons of enthusiasm. I really enjoy her company. Thanks for a lovely afternoon, Carrie! If you would like to try her wonderful recipe for Sweet Potato Apple Casserole, head on over to Ginger Lemon Girl.

sweet potato casserole Sweet Potato Casserole


6 or 7 cooked mashed sweet potatoes (baked or boiled) selection tip: choose small or medium sweet potatoes with smooth skin and no/few bruises

1/4 cup butter

1 egg

3 or 4 Tablespoons brown sugar

1/2- 3/4 teaspoon vanilla, depending on taste

1/4 teaspoon of cinnamon (optional)

1/2 cup chopped pecans

1/2 cup freshly squeezed orange juice (fresh is important or you may get a flavor that overwhelms the sweet potatoes- so aim for fresh!)

1 teaspoon grated orange zest

1/2 cup pecan halves for topping

salt to taste


Combine all ingredients in a bowl except the egg and the pecan halves (topping). Taste the mixture and adjust your salt and sugar if needed. Stir in egg. Put in casserole dish and top with pecan halves. I like to make some sort of design with the topping, but it is not necessary. Bake for 45 minutes at 350 degrees or until set.

Make ahead: This sweet potato casserole can be made one day ahead. Just refrigerate and top with plastic wrap. I add my pecan halves before I put it in the oven and add an additional 5-7 minutes to the baking time.

Serves 8-10

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