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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7 Responses to “Sweet Potato Casserole”

  1. Yum. I LOVE Sweet potatoes. And this looks yummy, and easy. You know I love the easy part!! :)

    Glad you girls had a good time. Wish I could have been there.

  2. I can attest to how yummy Nat’s sweet potatoes were!! I loved them! It was amazing, we made similar casseroles, but at the same time, they were so different! It was a great experience! Natalie is one heck of a great chef! Thanks for the great afternoon Natalie!

  3. Dear Daughter,
    My finest holiday achievement! My confirmed sweet potato/ vegetable hater brothers only source of vitamin A… how could you?
    This dish rated right up there with the broccoli cheese rice casserole I prepared my freshman year of college! Many people in the North Carolina area enjoyed both for over two decades. Ah, nothing is sacred!
    Well, you can take away the decadence but you can’t compare the glory of MY groundbreaking mother-menu change from canned corn and bagged stuffing!
    Happy, I mean, Healthy Thanksgiving!
    Love, mom

  4. I dont celebrate thanksgiving, but this recipe looks bigger than just thanksgiving. I wanna try it, any suggestions on what it will go with apart from turkey! I dont do turkey if I can help it!


  5. SM-
    We missed ya! :)

    We will have to do it again real soon!

    I knew I was committing high treason! lol

    My favorite way to eat sweet potatoes is with greens or pork! Turkey is not required! :)

  6. Thank you for the yummy recipes it was a definite hit today!!!

  7. This is a great recipe, thanks! I added a table spoon on blackberry honey and everyone loved it. The citrus and honey really went well together.

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