Sweet Potato Casserole with Pecan Crumble

Gluten-/Grain-free Sweet Potato Casserole | Hold the Lemon

I love having a dish that is excitedly requested and expected as a contribution for Thanksgiving dinner, and for me that dish is the sweet potato casserole. This year, I made it four times!  I changed up my traditional recipe to use coconut flour instead of regular white flour so that it would be gluten-free and grain-free, and it was as delicious as ever. Arguably, more so! Granted, it’s still chock full of refined sugars and has full-fat dairy.

I always start with oven roasted sweet potatoes for this recipe, which is the true hero of this dish’s flavor. I recommend roasting your sweet potatoes the day before, or plan to do so a couple hours before starting the dish, so they will be cool and ready to be scooped and mashed. To roast sweet potatoes, poke holes in the sweet potatoes and bake on a foil-lined baking sheet in a preheated 375 degree oven for 30 minutes to an hour.  The key for smooth mashing is to make sure your sweet potatoes are super tender. Discard the skins and only use the delicious insides for the mash.

Sweet Potato Casserole w/ Pecan Crumble

Gluten-/Grain-free Sweet Potato Casserole | Hold the Lemon

Grain-free. Gluten-free. Full fat dairy.

Makes 12 side-dish portions. 


Sweet potato mixture:

  • 4.5 cups cooked and mashed sweet potatoes (about 5 medium sweet potatoes)
  • 3/4 cup white sugar
  • 1/2 cup full-fat butter, melted
  • 1/3 cup whole milk
  • 2 eggs, beaten
  • 1 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg (also good with 1/4 teaspoon ground cloves)

Pecan crumble topping:

  • 1 cup chopped pecans (Optional: reserve some whole pecans for decorating)
  • 3/4 cup light brown sugar
  • 1/3 cup full-fat butter, melted
  • 1/2 cup coconut flour (for a less crumble-like texture, you can substitute almond flour)
  • 1/3 cup full-fat butter


  1. Preheat oven to 350.
  2. In a very large bowl, mix together mashed sweet potatoes, 1/2 cup melted butter, beaten eggs, milk, sugar, vanilla extract, cinnamon, nutmeg, and salt. Spread sweet potato mixture into a 9″x9″ round or 8″x12″ rectangle casserole dish.
  3. In a small bowl, mix together the brown sugar and coconut flour.
  4. Add 1/3 melted butter to the sugar/flour mixture until well incorporated.
  5. Stir in the chopped pecans to the topping mixture, then spread evenly on top of the sweet potato mixture.
  6. Optional: decorate the top of the sweet potato casserole with chopped pecans, gently pressing them into the crumble.
  7. Bake for 25 minutes in the preheated oven, or until golden brown.


One side-dish portion (1/12 of recipe)

Calories 411 cal
Fat 24 g
Carbs 48 g
Protein 5 g
Fiber 6 g
Sugar 32 g

I use online calculators for nutrition information, so these are an estimation to the best of my ability. Comment if you’d like this recipe broken down into its full micronutrient information.

Final Thoughts

I need to do some experimenting with some substitutions before next year to see if I can still capture the spirit of the recipe with alternate ingredients, which could perhaps include coconut crystals and non-dairy milk.

I doubt this will ever be anything other than a special occasion dish, though!  This is a sweet dish, and is a decadent dessert-like side dish.

I shouldn’t have been surprised at the calorie count on this, but perhaps I was secretly hoping that it wouldn’t be so fattening!  1/12 of this recipe is really a perfect serving size, especially at Thanksgiving dinner and other special occasions where the side dishes are plentiful. In reality, if you were making this as a side dish to stand on its own, I imagine you may want to sneak a little more onto your plate.  Make sure to make your family and friends take the leftovers!

You may also like

Leave a Reply

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