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gluten free sweet potato casserole in a white dish next to a bowl of pistachios, spoon and sage leaves.
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5 from 5 votes

Gluten Free Sweet Potato Casserole (Dairy Free)

This gluten free sweet potato casserole is the perfect Thanksgiving side dish or for special occasions. A more savory version, it combines herbs and nuts for so much flavor!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Dinner, Lunch, Side Dish
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 3 servings
Calories: 281kcal
Author: Claire

Equipment

  • Large pot
  • Casserole dish
  • Food processor

Ingredients

  • 2 large sweet potatoes peeled and cut into large pieces
  • ½ teaspoon olive oil
  • ½ cup non-dairy milk
  • ¼ teaspoon ginger powder or fresh ginger, grated
  • ¼ teaspoon dried sage
  • pinch salt and black pepper optional

For the topping

To garnish

  • sage leaves

Instructions

  • Preheat the oven to 180C / 360F.
  • Peel and dice the sweet potatoes into small pieces.
  • Tip the sweet potato into a large pot of water. Bring to a boil, then reduce the heat to a light simmer. Cook for 15 minutes, or until fork tender.
  • Transfer the sweet potatoes to a food processor along with the non-dairy milk, olive oil, ginger powder, sage and salt and black pepper (if using). Blend for ten seconds or so, until creamy.
  • Make the oat topping by adding the oats, pistachios, maple syrup, olive oil, herbs and garlic powder to a food processor and pulse blending to a fine powder (it will be slightly sticky due to the oil and maple syrup).
  • Spoon the sweet potato into a baking dish, and sprinkle on the oat topping. Add a further few pistachio nuts on top. Bake for 10-12 minutes, in the middle or lower half of the oven. Keep an eye on it for any signs of burning in the last few minutes of cook time!
  • Sprinkle with some fresh sage leaves, then serve immediately and enjoy!

Notes

  • Use certified gluten free oats if you have that dietary requirement.
  • Ensure the sweet potatoes are fork tender when you boil (or steam) them, as we only bake in the oven for a short time afterwards.
  • You can roast the sweet potato, but this will increase the cook time of the recipe.
  • If the topping seems too dry after blending, add a touch more olive oil. You want a very slightly sticky texture.
  • Watch the casserole towards the end of cook time as it can turn quickly, and the topping can catch and burn.
  • This recipe makes quite a bit of topping, so reduce quantities if you only like a little sprinkle.
  • Nutritional information is auto-generated and should be understood to be an estimate.
 
Swiss Interest Group Interest Histamine Intolerance (SIGHI)
All ingredients score 0 on the SIGHI list, with the exception of:
  • non-dairy milk has variable scores.
  • pepper, scores 2. It is optional.
  • ginger scores 1.

Nutrition

Calories: 281kcal | Carbohydrates: 53g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 146mg | Potassium: 895mg | Fiber: 8g | Sugar: 12g | Vitamin A: 32326IU | Vitamin C: 8mg | Calcium: 134mg | Iron: 2mg