Photo by Erin Lane

Gluten-Free Sweet Potato Casserole



  • 4 cups sweet potato
  • 1/4 cup white sugar
  • 2 eggs, beaten
  • 1/2 teaspoon salt
  • 4 tablespoons butter, softened
  • 1/2 cup evaporated milk
  • 1/2 teaspoon vanilla extract
  • 1 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 1/3 cup packed brown sugar
  • 1/2 cup ground Glutino Unsalted Pretzels
  • 4 tablespoons unsalted butter, softened
  • 1/3 cup chopped pecans (optional)


  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Bake sweet potatoes on baking sheet for 2 hours.
  3. Let sweet potatoes cool slightly, cut in half, and scoop out insides into a bowl. Discard the skins. Mix together the sweet potatoes, white sugar, eggs, salt, 4 Tbs butter, evaporated milk, vanilla, cinnamon, cloves, and nutmeg in a bowl until smooth. Transfer mix into a 9×13 inch baking dish. There is no need to grease the baking dish.
  4. Crush pretzels by hand with a potato masher, or by using a food processor, until finely ground. Mix together the sugar and crushed pretzels. Cut in the butter until the mixture is coarse. (Optional: Stir in the pecans.) Sprinkle the mixture over the sweet potatoes.
  5. Bake sweet potatoes mixture in oven for approximately 30 minutes at 325º, or until the topping is lightly browned
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