Sweet Potato Crunch Casserole Gluten Free, Sugar Free, Dairy Free
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5 from 1 vote

Healthy Sweet Potato Crunch

A healthier naturally sweetened gluten-free sweet potato casserole with a crunchy pecan topping.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dessert, Side Dish
Cuisine: American, Southern, Thanksgiving
Keyword: crustless pie, sweet potato casserole, sweet potato crunch
Servings: 6 servings


Sweet Potato Filling

  • 2 cups sweet potato puree*
  • 2 eggs, whisked sub 1.5 flax eggs for vegan
  • 1/2 cup coconut sugar**
  • 1/4 cup coconut oil
  • 2 tsp vanilla
  • 1/4 tsp salt

Pecan Crunch Topping

  • 1 cup pecans, roughly chopped
  • 1/3 cup gluten-free flour blend***
  • 1/3 cup maple syrup
  • 1/4 cup coconut oil
  • 1 tsp vanilla
  • 1 tsp cinnamon


  • Preheat oven to 350 degrees.
  • Mix all the filling ingredients together until well combined.  Pour into 9-inch baking dish.
  • Mix together crumble ingredients. Dot over filling.
  • Bake for 25-35 minutes until center is just set.
  • Allow the casserole to cool, serve slightly warm or chilled.


*Sweet Potato Puree- The recipe, as written, used one 15 oz can of organic sweet potato puree. If using fresh sweet potatoes, you may need to add up to a half cup of almond milk.  Bake times vary based on the type of sweet potato chosen and the water content. 
**Coconut Sugar- The sugar in the filling is very flexible. You can use honey, maple syrup, brown coconut sugar, regular coconut sugar or regular coconut sugar plus a teaspoon of molasses.
*** Gluten-Free Flour Blend- We use America's Test Kitchen Gluten Free Flour blend but any pre-bought blend will work. To make a Paleo Sweet Potato Crunch substitute an equal amount of almond flour plus 1 tsp arrowroot starch.