Gluten-Free Sweet Potato Casserole {Dairy-Free Option}

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Traditional Gluten-Free Sweet Potato Casserole topped with roasted marshmallows. The recipe also includes a dairy-free option. 

Sweet Potato Casserole

We are a house divided when it comes to sweet potato casserole. We all love fluffy sweet potato casserole, but my husband and I like a crunchy pecan crumble, and my kids love the marshmallows.

So, I have two gluten-free sweet potato casserole recipes on my blog. This traditional sweet potato casserole with marshmallows (with a dairy-free option) and a Paleo Sweet Potato Casserole (gluten-free, dairy-free, grain-free, and no refined sugar).

Gluten-Free Sweet Potato Casserole In A Few Easy Steps

• Preheat oven to 350°F degrees. In a large 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 a greased casserole dish (1 1/2 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 air-tight container or cover the casserole dish with foil or plastic wrap and refrigerated. Left-overs can be reheated in the microwave or the oven.

Pro Tip For Cooking Sweet Potatoes

• Bake your whole sweet potatoes for 1 hour at 400°F. Allow them to cool then peel and mash.
• I usually bake the sweet potatoes the night before to save time. Once the potatoes have cooled I put them in a plastic storage bag and then refrigerate them.
• When I am ready to make the casserole, I take the sweet potatoes out of the refrigerator, peel off the skins and then mashed them.

   

• You can also microwave sweet potatoes as well. I have not tried boiling them.

Dairy-Free Cooking

I have also included a dairy-free option for the recipe. My husband, my youngest son, and I are all dairy-free.  The dairy-free and gluten-free sweet potato casserole were made with Smart Balance butter.

Some of my favorite dairy-free alternatives that I like to cook with are almond, cashew or coconut milk. I also like baking with coconut oil or Earth Balance or Smart Balance butter.

Thanksgiving is not complete without a Southern sweet potato casserole. This sweet potato casserole is super easy to make. It’s a classic, old-fashioned souffle sweet potato casserole, perfectly spiced and topped in the traditional way with gooey marshmallows.

More Gluten-Free Thanksgiving Recipes For You To Try!

• Easy Gluten-Free Stuffing {Dairy-Free}
• Gluten-Free Dinner Rolls {Dairy-Free Option}
• Easy Gluten-Free Pumpkin Pie {Dairy-Free Option}
• Gluten-Free Cheesy Green Bean Casserole
• Paleo Sweet Potato Casserole Casserole 

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5 from 2 votes

Gluten-Free Sweet Potato Casserole {Dairy-Free Option}

Traditional Gluten-Free Sweet Potato Casserole topped with roasted marshmallows. The recipe also includes a dairy-free option. 

Course Side Dish

Cuisine American

Keyword gluten-free sweet potato casserole, gluten-free sweet potato with marshmallow

Prep Time 10 minutes

Cook Time 40 minutes

roasting time 1 hour

Total Time 50 minutes

Servings 10

Calories 290kcal

Author Audrey from Mama Knows Gluten Free

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
• 1/3 cup melted butter dairy-free use Smart Balance butter
• 2 eggs
• 1 teaspoon pure vanilla extract
• 2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground ginger
• 1/4 cup cream dairy-free use almond, cashew or coconut milk
• 2-3 cups gluten-free mini marshmallows

US Customary - Metric

Instructions

• Preheat oven to 350°F degrees.
• 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 (1 1/2 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 air-tight 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

Bake your whole sweet potatoes for 1 hour at 400°F. Allow them to cool then peel and mash.

Refrigerate leftovers and reheat in the microwave or oven.

Mama says, "Check all of your labels!"

Nutrition

Serving: 1serving | Calories: 290kcal | Carbohydrates: 46g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 69mg | Sodium: 143mg | Potassium: 193mg | Fiber: 1g | Sugar: 34g | Vitamin A: 7465IU | Vitamin C: 1.2mg | Calcium: 35mg | Iron: 0.6mg

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