gluten free hasselback sweet potato casserole

Dairy Free / Gluten Free Hasselback Sweet Potato Casserole Recipe

  • Author: Ivy Larson
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 6 servings 1x


You don’t need marshmallows, butter, cream, refined sugar or any other not-so-clean ingredient to make this CLEAN southern-inspired gluten-free hasselback sweet potato casserole recipe.



  • 2 large sweet potatoes (peeled and sliced into 1/4-inch thick slices (see notes))
  • 1 cup “Clean Cuisine” dairy free sour cream recipe
  • 1/8 teaspoon white pepper
  • 1 teaspoon sea salt (divided)
  • 1/2 teaspoon cinnamon
  • 4 tablespoons coconut palm sugar (divided)
  • 1/3 cup cassava flour (or sprouted spelt flour if not gluten free)
  • 2 tablespoons extra virgin coconut oil (softened)
  • 1/2 cup finely chopped raw pecans


  1. Preheat oven to 350 degrees.
  2. Lightly oil the bottom and sides of an 8 x 8-inch casserole dish. Arrange sweet potato slices, standing vertically on edges, in the casserole dish.
  3. In a small bowl, whisk together the Clean Cuisine sour cream, 1/4 cup water, pepper, 3/4 teaspoon salt, cinnamon and half of the sugar. Pour the mixture over the sweet potatoes.
  4. Stir together the flour, remaining sugar, oil and remaining 1/4 teaspoon salt. Stir in the chopped pecans. Set pecan mixture aside.
  5. Bake, uncovered, 45 minutes. Uncover and top evenly with pecan mixture. Return to oven and bake 15 more minutes. Increase oven temperature to broil and broil until topping is golden brown, about 2 minutes. Let stand 10 minutes before serving.


Using a mandoline makes slicing the sweet potatoes super easy!