Light and fluffy sweet potatoes are topped with rosemary-infused candied pecans for a holiday side that is too good to pass up! 

Here’s my highly requested Candied Pecan Crusted Sweet Potato Casserole! 

I didn’t grow up having sweet potato casserole on Thanksgiving. But after getting so many requests for a gluten-free, dairy-free version, I knew I had to get to the kitchen and start recipe-testing one. 

This side dish combines the classic sweet and savory flavors without the overpowering sweet marshmallow topping. 

The candied pecans add a textural boost and a level of sophistication that is just as appealing and delicious. These pecans are worth making all by themselves!

But back to the casserole, the beauty of this recipe is that it’s a lightened-up version. 

I swapped regular butter for only 2 tablespoons of dairy-free butter and used almond milk instead of heavy cream. 

It’s still incredibly indulgent but won’t ruin your appetite for all the other sides you want to enjoy on Thanksgiving. 

This pecan crusted sweet potato side will forever be a staple on my Thanksgiving table and I hope it becomes a favorite of yours too… Enjoy! 

Ingredients You’ll Need To Make This Pecan Crusted Sweet Potato Casserole

Unsurprisingly, you’ll see a lot of fall flavors in this recipe! Here’s what you’ll need to add to your Thanksgiving meal day grocery list.  

• Pecans: Look for raw pecan halves, unsalted and unroasted. 
• Coconut Oil: This type of oil has a high smoke point, so it’s perfect for making these glazed nuts! 
• Maple Syrup: You’ll need this for both the nuts and the potato mash, and probably for a few other Thanksgiving side dishes too like my Maple Bacon-Wrapped Carrots! 
• Coconut Sugar: Another natural sweetener, coconut sugar gives the pecans their candied crunch. Yum!  
• Rosemary: It adds a woodsy, earthy flavor that pairs so well with the potatoes. If you aren’t a fan of rosemary, I’d suggest leaving it out entirely.

• Sweet Potatoes: You’ll need three pounds of sweet potatoes for this family-sized casserole. Even if you aren’t hosting a big gathering, go ahead and make the full amount. It’s great as a leftover! 
• Eggs: This helps bind the casserole, stiffening it up as it bakes. 
• Almond Milk: Any non-dairy milk will do! I like unsweetened almond milk best. 
• Dairy-Free Butter: If you aren’t dairy-free, you can swap with regular butter. 
• Cinnamon: Warm and slightly sweet, there’s nothing better than sweet potatoes and cinnamon in my opinion! 
• Vanilla Extract: Just a touch will compliment the sweetness of the sweet potatoes. 

Step by Step Instructions for Making Gluten-Free Sweet Potato Casserole

Let’s start by making the pecans. Preheat the oven to 375°F and line a sheet pan with parchment paper.

Toss the pecans with melted coconut oil, maple syrup, coconut sugar, 1 ½ tablespoons fresh rosemary, 1 teaspoon salt, and cinnamon in a medium-sized bowl.

Spread the pecans evenly on the prepared sheet pan. Roast for 7 minutes then toss. Roast for another 5 to 7 minutes. Watch carefully as they can easily burn! 

As soon as the nuts are removed from the oven, toss with the remaining rosemary and sea salt and then spread onto a parchment-lined cookie sheet to cool. 

Next, place the sweet potatoes in a large, deep stock pot.

Add enough water to cover the potatoes and season with salt. Potatoes will float somewhat, but that’s okay!

Bring the water to a rapid boil and then reduce the heat to a low boil.

Simmer until tender when poked with a fork or knife. Depending on the size of your sweet potatoes, this could take 20 to 35 minutes. Mine are typically ready around 25 minutes. 

Drain the potatoes and set aside to allow them to steam and the moisture to evaporate. This step is important for fluffy mashed potatoes! 

Once the potatoes are cool enough to handle, peel them. I like to hold the potatoes with a paper towel and peel them.

Place the peeled potatoes in a large mixing bowl.

Beat the potatoes with a hand or stand mixer for 30 seconds.

Add the eggs, almond milk, maple syrup, melted butter, vanilla extract, cinnamon and salt. 

Beat for another minute or so on medium speed until smooth. A few lumps are fine! 

To assemble, pour the potatoes into a greased casserole dish, smoothing them into an even layer, and bake for 30 minutes.

Remove from the oven and sprinkle with candied pecans. Return to the oven for an additional 5 minutes.

Remove the casserole from the oven and allow it to cool before serving. Enjoy! 

Tips and FAQ for Pecan Crusted Sweet Potato Casserole

Here are some of the most commonly asked questions for this casserole side dish.  

More Classic Thanksgiving Sides: 

• Dairy-Free Mashed Potatoes
• Dairy-Free Mashed Sweet Potatoes
• Dairy-Free Sourdough Stuffing
• Honey Glazed Carrots
• Maple-Wrapped Bacon Carrots