Favorite Gluten Free Sweet Potato Casserole

Favorite Gluten Free Sweet Potato Casserole

sweet potato cutSweet potatoes are one of the most versatile, healthy, and yummy staples in a gluten-free diet. In this light and fluffy gluten free sweet potato casserole, they add flavor and nutrition in what would otherwise be a completely sinful side dish!

Enjoy hot out of the oven or cold straight from the pan as leftovers! Feel free to use canned sweet potatoes in lieu of boiling and peeling, if time doesn’t permit.


Favorite Gluten Free Sweet Potato Casserole

  • Author:
  • Prep Time: 5 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour
  • Yield: 6 servings


  • 3 cups sweet potatoes, boiled, peeled and mashed (or canned, drained and mashed)
  • 3/4 cup granulated cane sugar (may add less, or use 1/2 cup unrefined coconut palm sugar)
  • 1/2 cup butter or non-dairy substitute (e.g. Earth Balance® Buttery Sticks)
  • 3 eggs, beaten
  • 1 tsp. pure vanilla extract
  • 1 tsp. ground nutmeg
  • 2 tsp. cinnamon
  • 1/2 tsp. ground cloves
  • 1 tsp. ginger
  • 1 cup sour cream, dairy or non-dairy (or plain yogurt)
  • 1/4 tsp. baking soda
  • pinch of salt
  • 1 cup raisins (optional)

topping ingredients:


  • mini marshmallows


Preheat oven to 350º F (static).

With a wooden spoon or mixer, stir the mashed sweet potatoes, sugar, butter, eggs, vanilla extract, spices and sour cream. Add raisins, if you choose. Mix well, then add the salt and baking soda.

Spread the mixture into an oiled 1  1/2 quart baking dish. Bake uncovered for 35 — 45 minutes, until the center is no longer jiggly. Remove from the oven and add your topping of choice, below.

Mix the topping ingredients and sprinkle on top of casserole. (OR: Sprinkle enough miniature marshmallows to cover the top of the casserole. Add a sprinkling of chopped pecans, if desired. Put the casserole back into the oven until the marshmallows melt and are lightly browned.)

Place the casserole back into the oven for approximately 10 more minutes, until lightly browned.

gluten free Sweet Potato Casserole - gfJules


This light and fluffy gluten free sweet potato casserole can be enjoyed hot out of the oven or cold straight from the pan as leftovers!

Leave a Reply

Your email address will not be published. Required fields are marked *

12 thoughts on “Favorite Gluten Free Sweet Potato Casserole

  1. Pingback: New Year, New Gluten Free - gfJules

  2. I made this for my family this Thanksgiving and it was YUMMY! I had a few skeptics who aren’t sweet potato lovers and weren’t too sure about it, but they gave it a try and it was a hit! I already have a request to make it next year. I agree, it could be served as a dessert as well, plenty sweet and creamy enough for a dessert table. Also, I baked it in a dish that was round and too small, filled to the very top, so it made it take quite a bit longer to bake. Next time I’ll bake it in a larger rectangular dish and having it spread thinner, should bake much quicker!

  3. I made this today in place of our regular Thanksgiving sweet potato dish. It WAS a hit!- a little too sweet for me – I’ll cut back on the sugar a bit next time — but very delicious. Thanks for sharing it.

    • I know what you mean, Karen – it’s practically a dessert with all that sweetness, but the fact that it turns non-sweet potato lovers into sweet potato lovers makes it worth the sugar to me! LOL!

    • Hi Eunice, I use soy sour cream, but if you cannot use soy, just use plain yogurt — whatever kind you can use (coconut, almond, dairy, soy …).

  4. What can be used instead of the Palm Sugar? Can the cane sugar just be increased? I know Coconut Palm Sugar is getting popular but I have issues with the process of collecting the sap as the trees will no longer produce coconuts. That is not a good thing as coconuts are used in so many things. No coconuts = no coconut oil, no dried coconut, no coconut flour, etc.

    • You can use regular sugar here, Katie. Either that or brown sugar. Coconut palm sugar is absolutely not necessary in this recipe, it’s just an option I give. Use the 1 cup of regular sugar that I’ve listed in the recipe.