Gluten-Free Holiday Sweet Potato Casserole

A warm, sweet-and-savory side dish topped with a buttery pecan crunch — perfect for your holiday table.

🧡 Ingredients

For the Casserole:

• 4–6 sweet potatoes (about 3 pounds)

• ½ teaspoon salt

• ½ teaspoon cinnamon

• ⅛ teaspoon black pepper or cayenne (optional for a subtle kick)

• 6 tablespoons butter, melted

• ¼ cup blackstrap molasses or cane syrup

For the Topping:

• 1 cup chopped pecan pieces

• ¼ cup brown sugar

• 2 tablespoons butter, melted

👩‍🍳 Instructions

Step 1: Bake the Sweet Potatoes

1. Preheat oven to 350°F.

2. Wash and place sweet potatoes on a baking sheet.

3. Bake for at least 1 hour or until soft and fork-tender.

4. Let them cool until they’re safe to handle.

Step 2: Prepare the Casserole Base

1. Cut each sweet potato in half and scoop out the flesh into a large mixing bowl.

2. Add salt, cinnamon, pepper (if using), melted butter, and molasses or cane syrup.

3. Stir until well combined and smooth.

4. Spread the sweet potato mixture into a greased casserole dish.

Step 3: Add the Topping

1. In a small bowl, combine the pecans, brown sugar, and melted butter.

2. Sprinkle the mixture evenly over the sweet potatoes.

Step 4: Bake the Casserole

1. Bake at 350°F for 20–30 minutes until heated through.

2. Tent with foil during baking to prevent the topping from overbrowning.

3. Serve hot and enjoy!

🔁 Make It Ahead

You can fully assemble the casserole the day before and store it in the fridge. Just add the topping right before baking to keep it crunchy!