Healthier Sweet Potato Casserole (Gluten Free)

This Healthier Sweet Potato Casserole is gluten-free, low sugar, and can be made vegan with a couple of ingredient swaps!

It contains about half the amount of sugar of traditional sweet potato casserole but you won’t even notice, it’s THAT good.

See my full video tutorial HERE.

My secret ingredient that makes this dish SO delicious is… chicken broth! Adding in broth creates the perfect fluffy texture, adds tons of flavor, and is a good protein boost. The added protein also makes this recipe more balanced with healthy fat, protein, and carbs which keeps our blood sugar (& body) happy! You know I’m all about yummy food that also makes you feel good 😉

This is a great Thanksgiving side dish but I think it’s good to have in the colder seasons in general. Why limit making this for only one holiday of the year??

The soft, fluffy sweet potatoes combined with the crunchy texture of the crumble topping is to die for! If you want a nut-free option instead of using nuts in the crumble topping, add oats. You’ll still get the same crunch and added texture!

What you’ll need to make this Healthier Sweet Potato Casserole:

• Sweet potatoes – large, about 3-4lbs.
• Bone broth – I love Kettle & Fire Chicken Broth for this! (code: callascleaneats)
• Organic brown sugar – the brown sugar brings out a nice flavor but you can try another granulated sweetener.
• Eggs – can use flax eggs as a vegan substitute.
• Butter – can use vegan butter.
• Cinnamon
• GF flour – I use Bob’s Red Mill (the blue bag)!
• Nuts – I used pecans and walnuts. For a nut-free option, use oats instead.
• Sea salt

More hearty, healthy recipes:

Easy, Healthy Chili (gluten free, dairy free)

Healthier Tuna Noodle Casserole (gluten free, dairy free)

Creamy Chicken Vegetable Soup (gluten free, dairy free)

Print Recipe

Healthier Sweet Potato Casserole

Course: Appetizer, Side Dish

Keyword: easy recipe, fall, fall recipes, gluten free, gluten free flour, healthy recipe, healthy sides, low sugar, plant based, sweet potato, sweet potato casserole, vegan, winter, winter recipes

Ingredients

• 3 large sweet potatoes (about 3-4lbs)
• 1/2 cup chicken broth
• 1/2 cup organic brown sugar
• 2 eggs
• 1/4 cup butter (melted + cooled)
• 1 tsp cinnamon
• sea salt (to taste)

For the crumble topping

• 1/2 cup gluten-free flour
• 1/2 cup organic brown sugar
• 1 cup nuts
• 1/3 cup melted butter
• 1 tsp cinnamon
• sea salt (to taste)

Instructions

• Preheat oven to 400F. Wash sweet potatoes and carefully poke holes in each potato using a fork or knife. Bake for about 1 hour or until potatoes are fork tender. Turn oven heat down to 350F.
• Let potatoes cool and then remove skin. Add to a large bowl with the rest of the ingredients and mix until fully combined.
• Lightly coat baking dish with oil. Add sweet potato mixture into your dish and smooth out the top.
• Add all of the crumble ingredients to a bowl and mix using a fork or your hands. Spread crumble mixture over sweet potatoes.bake 30-40 mins or until edges begin to set.
• Bake 30-40 mins or until edges begin to set.