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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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★Did you make this recipe? Please give it a star rating below!★
Gluten-Free Sweet Potato Casserole {Dairy-Free Option}
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
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!