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 crumble of pecans, coconut sugar and marshmallows, this will be your new go-to when the holidays roll around.
Why You’ll Love This Gluten Free Sweet Potato Casserole
It’s easy to make.
You only need a handful of ingredients!
It’s gluten free and can easily be made dairy free as well.
It is bursting with fall cozy flavors.
This casserole is the perfect Thanksgiving side dish!
All you need to make this gluten free sweet potato casserole is a 9×13 baking dish and a mixing bowl.
Sweet Potatoes: I like to use regular sweet potatoes for this but feel free to use any variety.
Vanilla: I love the flavor that vanilla extract adds to this recipe.
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.
Coconut Sugar: Feel free to use regular sugar here also!
Pecans: I love pecans because they have a sweet flavor and they add some extra crunch to this recipe!
Step 1: Preheat the oven to 350° F. Grease a 9×13 casserole dish.
Step 2: Mash the sweet potatoes in a bowl. Stir in butter, vanilla, cinnamon and sugar.
Step 3: Pour into the dish and top with marshmallows and pecans. Option to top with extra sugar and cinnamon!
Step 4: Bake for 25-30 minutes or until marshmallows are slightly toasty. Try not to eat the whole thing out of the pan… or do!
Feel free to store any leftovers in the fridge for up to 5 days.
Be sure to try these fall recipes next:
Gluten Free Sweet Potato Casserole
- 5-6 sweet potatoes, peeled and boiled
- 1 tbsp vanilla
- 2 tbsp cinnamon
- 2 tbsp butter (dairy free if needed)
- 5-6 cups mini marshmallows
- 1/2 cup coconut sugar
- 1 cup pecans, chopped
- Preheat the oven to 350° F. Grease a 9×13 casserole dish.
- 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!