Gluten-Free Sweet Potato Casserole
Published
There’s nothing like the smell of sweet potatoes roasting in the oven to kick off the holiday season. This gluten-free sweet potato casserole brings that warmth right into your kitchen with creamy mashed sweet potatoes spiced with cinnamon, nutmeg, and vanilla, then baked until just right. It’s one of the easiest sides, or desserts, to whip up during a busy day, yet it feels special enough for Thanksgiving or Christmas dinner. And if you need a dairy-free version, I’ve got you covered there too, without sacrificing flavor.
– Julia
My first holiday season gluten free dairy free. This recipe was the bomb!! It is 100% better tasting than our old sweet potato casserole recipe!!! Has tons of flavor and excellent quality without sacrificing the traditional holiday meal. Love it.
We are a house divided when it comes to sweet potato casserole. We all love fluffy sweet potatoes, but my husband and I go for the sweet potato casserole with crunchy pecan crumble, while my kids always ask for the gooey marshmallows on top. The best part is that this recipe can easily be made ahead, which saves so much time on busy holidays. It starts with creamy mashed sweet potatoes, a warm spice mix, sugar, cream, and a hint of vanilla, then it’s baked until perfectly golden and warm. No matter which topping you choose, this casserole always brings everyone back for seconds at Thanksgiving or Christmas dinner.
Gluten-Free Cooking Tips
- Roast, don’t boil the sweet potatoes. Roasting draws out natural sweetness and removes excess moisture, giving you a rich, fluffy casserole that won’t turn watery.
- Don’t skip the binder. Eggs hold the casserole together and create that custard-like texture.
- Taste and adjust before baking. Sweet potatoes vary in natural sweetness. After mixing the filling, taste a small spoonful. Add a bit more sugar if you want it sweeter. If it’s too sweet, mix in more sweet potato.
- Add marshmallows at the end. If using marshmallows, sprinkle them on during the last 10 minutes of baking so they melt and toast without burning. You can also tent with tin foil if you feel like the marshmallows are browning too quickly.
- Let it rest before serving. Once baked, let the casserole sit for 10–15 minutes. This helps the filling set up so slices hold together and flavors deepen.
- For perfect presentation. Bake in a pretty dish that can go from oven to table.
Gluten-Free Sweet Potato Casserole
Ingredients
- 3 cups cooked sweet potatoes, mashed, Bake sweet potatoes at 400°F for 1 hour or you can use canned sweet potatoes, (drained)
- 1 cup granulated sugar, sub for brown sugar, maple syrup, or skip the sugar
- ⅓ cup melted butter, dairy-free use Smart Balance butter
- 2 eggs, for egg-free versions, use 2 flax eggs (2 tbsp ground flax + 6 tbsp water).
- 1 tsp pure vanilla extract
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ⅛ tsp ground ginger
- ¼ cup cream , dairy-free use almond, cashew or coconut milk
- 2-3 cups gluten-free mini marshmallows
Instructions
- Preheat oven to 350°F.
- In a larger bowl add the mashed sweet potatoes.
- Add the melted butter, sugar, ginger, cinnamon, nutmeg, eggs, pure vanilla extract cream to the mashed sweet potatoes. Beat the sweet potato mixture with an electric mixer until smooth.
- Pour the sweet potato mixture into greased casserole dish (1½ quarts).
- Bake for 30 minutes. Remove from the oven and top with the mini marshmallows and bake for an additional 5 to 10 minutes. Please watch your marshmallows because all ovens are different. Enjoy!
- Store leftovers in an airtight container or cover the casserole dish with foil or plastic wrap and refrigerated. Left-overs can be reheated in the microwave or the oven.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Sweet Potato Casserole Step by Step
Gather the Ingredients: Gather all the ingredients together. Preheat your oven to 350°F. If you haven’t already, bake 3 cups of sweet potatoes (about 3–4 medium) at 400°F for 1 hour, or until tender. Let them cool slightly, then scoop out the flesh and mash until smooth. You can also use 3 cups of canned sweet potatoes, drained well, if preferred.
Mix the filling: In a large mixing bowl, combine the 3 cups mashed sweet potatoes with ⅓ cup melted butter (use Smart Balance for a dairy-free version), 1 cup granulated sugar, 2 large eggs, 1 tsp pure vanilla extract, 2 tsp ground cinnamon, ¼ tsp ground nutmeg, and ⅛ tsp ground ginger. Add ¼ cup cream. Beat everything together with an electric mixer until the mixture is completely smooth and creamy.
Assemble and bake: Lightly grease a 1½-quart casserole dish. Pour the sweet potato mixture into the dish, spreading it evenly with a spatula. Bake for 30 minutes, or until the center is set and the edges start to puff slightly.
Add the marshmallow topping: Remove the casserole from the oven and sprinkle 2 to 3 cups of gluten-free mini marshmallows evenly over the top. Return the dish to the oven and bake for another 5 to 10 minutes, or until the marshmallows are golden and lightly toasted. Keep a close eye on it because marshmallows can brown quickly!
Serve and enjoy: Let the casserole rest for 10 minutes before serving. Enjoy!
Serving Suggestions
This creamy, cozy casserole is the kind of side dish that disappears fast at my table. I love serving it warm right out of the oven so the marshmallows are still gooey and golden. On the holidays, I like to serve it alongside classics like gluten-free stuffing, green bean casserole, and cranberry sauce. It rounds out the table with just the right touch of sweetness. It pairs perfectly with roasted turkey, or a Christmas ham, or even a simple weeknight chicken dinner when I’m craving something comforting.
Storage Instructions
Store any leftover sweet potato casserole covered tightly with foil or in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the whole dish in a 325°F oven until heated through.
To make it ahead, prepare the sweet potato filling up to 2 days in advance, spread it in your casserole dish, cover it, and refrigerate. When you’re ready to serve, bring it to room temperature, add the marshmallows or topping, and bake as directed.
You can also freeze the unbaked casserole (without the topping) for up to 2 months. Just thaw it overnight in the fridge before baking.
I’m making this a couple days in advance of Christmas gathering. Should I bake it minus the marshmallows then store in fridge or just put in day of event? Do you think it would be ok just covered in fridge a couple days before baking?
Hi, you can leave it in the fridge overnight then add the marshmallows and bake the day of.
My first holiday season gluten free dairy free. This recipe was the bomb!! It is 100% better tasting than our old sweet potato casserole recipe!!! Has tons of flavor and excellent quality without sacrificing the traditional holiday meal. Love it.
This was delicious but a touch too sweet. Luckily I tasted the casserole before putting it in the oven and decided to add 2 additional cups of cooked sweet potatoes to cut the sweetness a bit and that turned out wonderfully. And good thing I added more because I barely had enough for everyone!!
This is delicious! My kids fought over the last few bites. I will be making more for their thanksgiving lunches at school!
Delicious! Not too sweet. It’s awesome. Just the right amount of sweet. I had to modify the recipe a bit. I used fresh sweet potatoes, peeled and boiled. I omitted nutmeg (sensitivity). And added extra cinnamon and ginger. I used this recipe for Thanksgiving and received a lot of complements so… Thank you. Lol
Could this be frozen? (Without the topping) Thawed the night before in fridge & then topped with marshmallows & baked the next day?
Hi Hailey! Yes you could freeze the casserole and thaw it the night before and add the marshmallows when baking. I hope you enjoy it!
Do you have any alternatives for pecans? I have a treenut allergy in the family.
Hi Sara! My kids love the sweet potato casserole topped with marshmallows.
My go to recipe for the holidays!! Thank you so much Audrey!!
This recipe was incredible! I used the paleo pecan topping then topped with marshmallows last year. So amazing! I want to make it for a Friendsgiving this year. Do you have any suggestions for egg alternatives?
Hi Corey. I use Bob’s Red Mill gluten-free egg replacer. I am sp happy that you enjoyed it. Thank you so much for the awesome review!
Thank you Audrey! Exactly what I was looking for. This was a super tasty dairy-free casserole with an excellent mix of spices. We loved it. Take that 2020. Lol
This recipe stole the day at Thanksgiving! Thanks so much!
Thank you so much Lisa for the awesome 5-star recipe review! This made me really happy. You are so welcome, I love sharing what I make for my family and helping others. Thanks again!
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Thank you so much Yogesh for your wonderful 5-star recipe review!