Gluten Free Sweet Potato Casserole
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?
Servings: 8 servings
Calories: 336kcal
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
PRO TIPS:
Add some extra sugar and cinnamon on top if you want it to be extra sugary and delicious!
If you are a in a hurry, microwave your sweet potatoes instead of baking them.
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!
Nutrition
Calories: 336kcal | Carbohydrates: 50g | Protein: 2g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 90mg | Potassium: 86mg | Fiber: 3g | Sugar: 34g | Vitamin A: 134IU | Vitamin C: 0.3mg | Calcium: 41mg | Iron: 1mg