This Gluten Free Sweet Potato Casserole is a Thanksgiving classic. This casserole is light, fluffy and honestly basically a dessert... but those are the best kind of side dishes right? Topped with a pecan crumble, coconut sugar and marshmallows, this will be your new go-to when the holidays roll around. It's definitely a family favorite at my house.
Honestly, the best part about this dish is that it tastes just like the sweet potato casserole I enjoyed during childhood. It's layered, decadent and made with just a few ingredients. You can also make it ahead of time, which is helpful when you are prepping for a big meal. Serve it as a side dish or dessert. It's the perfect holiday dish! This casserole can also easily be made dairy free and vegan. If you love sweet potatoes, be sure to also try my sweet potato pancakes, sweet potato cups and candied sweet potato casserole!
Why You'll Love This Gluten Free Sweet Potato Casserole
It's so easy to make and you only need a handful of ingredients!
It's served as a side dish, but it's basically a dessert!
It's gluten free and can easily be made dairy free as well.
This dish is bursting with cozy fall flavors.
This casserole is the perfect Thanksgiving side dish!
Ingredients Needed
Sweet Potatoes: I like to use regular sweet potatoes for this but feel free to use any variety! Sweet potatoes are naturally gluten free, so this recipe is perfect for dietary restrictions.
Vanilla: I love the warm flavor that vanilla extract adds to this recipe. If you are eating low histamine, try non-alcoholic vanilla extract.
Cinnamon: This adds a sweet fall flavor! If you have issues with histamine, feel free to use cardamom here instead.
Butter: Feel free to use regular butter or substitute for dairy free butter, if needed.
Mini Marshmallows: I love using mini marshmallows here instead of big ones, but either work!
Coconut Sugar: Feel free to use regular sugar here also! Coconut sugar has a lower glycemic index and I love the caramel flavor it has.
Pecans: I love pecans because they have a sweet flavor and they add some extra crunch to this recipe! You can leave them whole or crush them.
Step-By-Step Instructions
Step 1: Preheat the oven to 350° F and gather your ingredients.
Step 2: Mash the sweet potatoes in a bowl.
Step 3: Stir in butter, vanilla, cinnamon and sugar.
Step 4: Pour mixture into the baking dish and top with marshmallows and pecans. Option to top with extra sugar and cinnamon!
Step 5: Bake for 25-30 minutes or until marshmallows are slightly toasty. Try not to eat the whole thing out of the pan… or do!
Storage
Feel free to store any leftovers in the fridge for up to 5 days in an airtight container.
If you are making this recipe ahead of time, I would recommend stopping after you add the mixture to the baking dish and baking it the next day after you put the toppings on. You can also bake it ahead of time without the marshmallows on it and warm it up before serving. I still recommend broiling it for 1 minute before serving to get the marshmallows nice and toasty!
Variations
Try using Japanese sweet potatoes instead of regular (this will change the color though)!
Add a maple tahini drizzle on top for extra flavor!
Try adding mix ins to the filling, like dates or raisins.
Related Recipes
Be sure to try these delicious fall recipes next:
If you make this Gluten Free Sweet Potato Casserole and love it, I would really appreciate a 5 star review! I also love seeing your creations so please tag me on Instagram or Tik Tok.
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Gluten Free Sweet Potato Casserole
Equipment
- 1 baking sheet
- 1 fork
- 1 baking dish
- 1 bowl
- 1 mixing spoon
Ingredients
- 7 sweet potatoes, peeled and boiled
- 2 tsp vanilla
- 2 tsp cinnamon
- 4 tbsp butter (dairy free if needed)
- 4 cups mini marshmallows
- 1 cup coconut sugar
- 2 cups pecans
Instructions
- Preheat the oven to 350° F and gather your ingredients.
- Mash the sweet potatoes in a bowl.
- Stir in butter, vanilla, cinnamon and sugar.
- Pour into the dish and top with marshmallows and pecans. Option to top with extra sugar and cinnamon!
- Bake for 25-30 minutes or until marshmallows are slightly toasty. Try not to eat the whole thing out of the pan… or do!
Notes
Nutrition
Originally Published: Nov 20, 2022
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