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gluten-free sweet potato casserole on a white plate
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4.91 from 11 votes

Gluten-Free Sweet Potato Casserole

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.
Prep Time10 minutes
Cook Time40 minutes
roasting time1 hour
Total Time1 hour 50 minutes
Course: Side Dish
Cuisine: American
Keyword: gluten-free sweet potato casserole, gluten-free sweet potato with marshmallow
Servings: 10 sevings
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 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
US Customary - Metric

Instructions

  • Preheat oven to 350°F (177°C).
  • 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

Bake your whole sweet potatoes for 1 hour at 400°F (204°C). Allow them to cool then peel and mash.

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