Gluten Free Sweet Potato Casserole
This sweet potato casserole recipe is gluten free and dairy free.
Ingredients
- 3 cups sweet potatoes
- 4 tbsp butter melted, dairy free
- 1 cup sugar
- 1/2 cup almond milk
- 1 tsp vanilla extract
- 2 eggs beaten
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
Topping
- 2 tbsp butter melted, dairy free
- 1/2 cup brown sugar light brown
- 1/4 cup pecans chopped
- 1/6 cup flour gluten free multi-purpose
- 1/2 cup marshmallows gluten free
Instructions
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Preheat your oven to 450 degrees.
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Wash and pat dry your sweet potatoes.
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Line a baking sheet with tin foil and place your sweet potatoes on top.
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Bake for 30 minutes until soft all the way through.
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Let potatoes cool for 10 minutes and then peel the skin off of the potatoes. It should come right off.
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Slice the peeled potatoes, and add them to a mixing bowl.
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Preheat your oven to 350 degrees now.
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Add your butter, milk, cinnamon, nutmeg and salt to the mixing bowl and mix on low speed for 2 minutes.
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Next, add your beaten eggs and mix on medium speed until light and fluffy. This will take about 5 minutes.
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Pour sweet potato mixture into a 1.5 quart casserole dish. I used an oval casserole dish that's about 10x7 inches.
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Bake uncovered for 15 minutes.
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Make your pecan crumble topping while the sweet potatoes are baking.
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Chop your pecans to the size that you like. I prefer them to be chopped fine so that there aren't big chunks.
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In a small bowl, combine your chopped pecans, gluten free flour and brown sugar. Mix with a fork until evenly combined.
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Remove the casserole dish from the oven. Add your pecan crumble and marshmallows to the top carefully so that you don't burn yourself, rotating a layer of pecan crust and marshmallows in a diagonal pattern.
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Place the dish back in the oven and bake for 20 minutes.
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Let it cool for 10-15 minutes and serve.
Recipe Notes
Make slices in your sweet potato before baking to make them cook faster. You can use a knife to do this or a fork.
Choose your dairy free butter substitute carefully. I find that many of the vegan butters on the market have a strong after taste or flavor that can mask the flavor of the dish you're creating, so I'm always careful about which one to choose. Depending on the recipe, I might use coconut, avocado, grapeseed or olive oil, shortening, or coconut butter instead of butter. In this case, I used Earth Balance olive oil spread and it worked wonderfully. It's thinner when melted than olive oil, but doesn't give off a strong taste that would compete with the Fall flavors in this recipe.
Don't add the toppings before you bake. If you do, the pecan crust will overcook and your marshmallows will burn. Instead, cook it for 25 minutes before you add the toppings, then add the toppings and return it to the oven.
Be sure to cook this uncovered. If you cover it, your marshmallow topping will stick because it rises as it cooks.