Gluten-Free Sweet Potato Casserole Recipe
This Gluten-Free Sweet Potato Casserole is a comforting and delicious dish perfect for holiday gatherings or anytime you crave a sweet, creamy side. Made with mashed sweet potatoes blended with warm spices, vanilla, and cream, then topped with gooey gluten-free mini marshmallows, this casserole bakes to a golden, flavorful finish. It’s dairy-free adaptable and perfect for those following a gluten-free diet without sacrificing taste.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 10 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Sweet Potato Mixture
- 3 cups cooked sweet potatoes, mashed (baked at 400°F for 1 hour or canned, drained)
- 1 cup granulated sugar (can substitute brown sugar or maple syrup, or skip altogether)
- ⅓ cup melted butter (dairy-free option: Smart Balance butter)
- 2 eggs (for egg-free: 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 option: almond, cashew, or coconut milk)
Topping
- 2–3 cups gluten-free mini marshmallows
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C) to ensure it is ready for baking the casserole.
- Mash Sweet Potatoes: Prepare your sweet potatoes by baking them at 400°F for 1 hour or using canned sweet potatoes, then mash until smooth.
- Combine Ingredients: In a large bowl, add the mashed sweet potatoes along with melted butter, sugar, ground ginger, cinnamon, nutmeg, eggs, vanilla extract, and cream.
- Mix Thoroughly: Using an electric mixer, beat all ingredients together until the mixture is smooth and well combined.
- Prepare Casserole Dish: Grease a 1½-quart casserole dish to prevent sticking and pour in the sweet potato mixture evenly.
- Bake Initial Layer: Bake the sweet potato mixture in the preheated oven for 30 minutes to set the base.
- Add Marshmallow Topping: Carefully remove the dish and evenly distribute 2-3 cups of gluten-free mini marshmallows on top.
- Finish Baking: Return the casserole to the oven and bake for an additional 5 to 10 minutes, watching closely to achieve a golden and gooey marshmallow topping without burning.
- Serve and Store: Once baked, serve warm. Store any leftovers in an airtight container or cover with foil/plastic wrap and refrigerate. Reheat gently in the microwave or oven as needed.
Notes
- You can substitute granulated sugar with brown sugar or maple syrup for a different sweetness profile.
- For a dairy-free version, use Smart Balance butter and plant-based cream such as almond, cashew, or coconut milk.
- To make it egg-free, replace eggs with flax eggs (2 tbsp ground flaxseed + 6 tbsp water) mixed and rested until gel-like.
- Watch marshmallows closely during the final bake to prevent burning as oven temperatures vary.
- The casserole dish size should be around 1½ quarts to properly hold the mixture.
- Leftovers keep well refrigerated for up to 3-4 days.
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