The Best Gluten-free Sweet Potato Casserole
No Thanksgiving table is complete without the best gluten-free sweet potato casserole; it's a favorite side dish, year after year. A bed of creamy mashed sweet potatoes topped with gluten-free marshmallows is a heavenly combination.
Ingredients
- 3 Large Sweet Potatoes About 5-6 cups mashed
- 1 Cup Brown Sugar I used light brown sugar
- ½ Cup Softened Butter
- 2 Large Eggs
- 1 Teaspoon Vanilla
- 1 ½ Teaspoon Cinnamon
- ¼ Teaspoon Nutmeg
- ¼ Teaspoon Ground Ginger
- ¾ Cup Heavy Cream
- 2-3 Cups Gluten-free Mini Marshmallows
Instructions
Roast the sweet potatoes
- Preheat the oven to 400°F.
- Line the sweet potatoes on a baking sheet and poke them with a fork or small pairing knife to vent.3 Large Sweet Potatoes
- Roast the sweet potatoes for about 45 minutes to an hour or until the sweet potatoes are tender.
- Allow the sweet potatoes to cool so you can peel them.
- Place the peeled, roasted sweet potatoes into a bowl.
Mix the casserole filling
- To the bowl of sweet potatoes, add the brown sugar, butter, heavy cream, vanilla, and spices.1 Cup Brown Sugar, ½ Cup Softened Butter, 1 Teaspoon Vanilla, 1 ½ Teaspoon Cinnamon, ¼ Teaspoon Nutmeg, ¼ Teaspoon Ground Ginger, ¾ Cup Heavy Cream
- Using a hand mixer, mix the sweet potato mixture together until combined. (You can taste test here if you like)
- Once the spices have been mixed in, add the eggs and whip until the sweet potatoes become light and fluffy.2 Large Eggs
Bake the sweet potato casserole
- Reduce the oven temperature to 350°F
- Transfer the casserole filling to a lightly greased 9x9 baking dish.
- Bake the sweet potato casserole in the oven for about 30 minutes.
- Remove the casserole from the oven and top it with the mini marshmallows.2-3 Cups Gluten-free Mini Marshmallows
- Bake the sweet potato casserole for an additional 10-15 minutes or until the marshmallows have started to puff and get slightly golden.
- Remove the sweet potato casserole from the oven and serve warm.
Notes
Bake the sweet potatoes - When it comes to getting the most flavor into sweet potato casserole, you want to bake the potatoes instead of boiling them. Roast the sweet potatoes on a baking sheet at 400 degrees for about an hour or until they are tender. If you want your sweet potatoes to bake faster, wrap them in foil.
Peel easy - Roasted sweet potatoes actually peel quite easily, but if you want to make it even easier, place them in the fridge to cool for about 30 minutes. The cold will steam the skins a little bit more, and the sweet potato's flesh will slide out.
Test the spice and sweetness before adding the eggs - Roasted sweet potatoes get sweeter after they are baked. I find it important to test the level of sweetness and the spices of the casserole before adding the eggs to make sure they are balanced. If adjustments are needed, do it now so you aren't taste-testing raw eggs.
Watch your marshmallows - I like to wait and add the mini marshmallows in the last few minutes of baking. Adding them at the beginning can cause them to get overcooked and become crunchy instead of melted and gooey.
Leftovers: You can refrigerate leftovers for up to 3-4 days. Cover with a plastic or aluminum wrap.
Nutrition
Calories: 349kcalCarbohydrates: 51gProtein: 2gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 45mgSodium: 148mgPotassium: 396mgFiber: 3gSugar: 32gVitamin A: 15018IUVitamin C: 3mgCalcium: 67mgIron: 1mg
Tried this recipe?Let us know how it was!