Gluten-Free Sweet Potato Casserole

Alright, I’m not even going to try to trick you into thinking this is a healthy recipe.  It’s just not.  It should probably be served as a dessert rather than a side dish, but that’s not how we do it in my family.  Once you read the recipe you’ll understand.  It’s from the book God Save the Sweet Potato Queens by Jill Conner Browne that my mom read at least a decade ago.  The book and the recipe are so Southern it’s not even funny.  Hence the vague measurements and loads of butter.  Here is the recipe.  Please give it a try!  It’s absolutely delicious and goes over well every stinkin’ year.


Larrupin’ Good Sweet Potatoes (oh, the name is a tad bit Southern as well)

Sweet Potato Mixture

3. c boiled sweet potatoes (I used a 40 oz. can)
At least 1 cup of sugar
1 stick of butter
1/3 cup of milk
1 overflowing teaspoon of vanilla
A dash of salt
2 eggs

Topping Mixture

1 cup of dark brown sugar (I used regular, not dark brown)
1/3 cup of butter
1/3 cup of flour (I used Gluten-Free Pantry or sometimes I use Bob’s Red Mill Almond Flour)
1 cup of pecan pieces

The recipe says boil the sweet potatoes with the skin on and then slip the skins off afterwards.  This is Thanksgiving, though, and there is no time for boiling sweet potatoes.  A nice big can will do.  Mash ’em up real good depending on how smooth or chunky you want the casserole to be.


Then add in the sugar, milk, butter, vanilla, salt, and the two eggs.  I like to leave some little chunks of butter in the mixture.  When it bakes and you hit one of those spots…mmm…

After everything is nicely mixed together, put all of it into a greased casserole dish.


Now for the topping.  The usual topping for sweet potatoes is marshmallows, but I’m sorry to say that this recipe doesn’t use them.  This one has a streusel that I made gluten-free.  After eating this topping you will never go back to marshmallows on your sweet potatoes.  Mix together the brown sugar, butter, flour of your choice and chopped up pecans.

There will be enough topping to cover every square centimeter of the dish and more.  Pile it on and use every last crumb.


Bake it at 350 for 30 minutes are you are set.  🙂

Does anyone have any delicious holiday recipes they’ve turned gluten-free that they love to use?  Any naturally gluten-free holiday recipes?
Comment or email me. I’d love to see them and try them!


6 thoughts on “Gluten-Free Sweet Potato Casserole

  1. Ooh, that looks yummy! My favorite sweet potato casserole (I don’t have the recipe, alas!) was without marshmallows, too. I know the topping had a lot of pecans in it.

    (I’m GF, too!)

    Visiting from NaBloPoMo Soup.

  2. The recipe comes from The Sweet Potato Queen’s Book of Love by Jill Conner Browne. Actually very funny books about her life with lots of recipes thrown in! Her food groups are sweet, salty and au gratin.

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