Favorite Gluten Free Sweet Potato Casserole

Favorite Gluten Free Sweet Potato Casserole

Sweet 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!

favorite gluten free sweet potato casserole oh

This delicious side dish is just sweet enough to enjoy for dessert, as well! Or even for breakfast, which I may or may not have done on a few occasions!

It’s also just as yummy hot out of the oven or cold straight from the pan the next day!

Another fun fact: I’ve run out of sweet potatoes when making this recipe (one of those “forgot to add it to the grocery list” moments), and I filled in the rest with canned pumpkin puree. And it worked! My family even said they might like it even better!

favorite gluten free sweet potato casserole ingredients

Half baked sweet potato, half canned pumpkin.

 

If you ever run out of time or sweet potatoes, take comfort in the fact that you can use canned pumpkin or even canned sweet potatoes in lieu of boiling and peeling, if time doesn’t permit. 

Choose your filling ingredients, mix and spread into a pan or two, depending on whether you double the recipe:

favorite gluten free sweet potato casserole before baking and marshmallows

Then top with the nuts, coconut & sugar topping and bake!

favorite gluten free sweet potato casserole before baking

And of course, you can use marshmallows instead, if you’re into that kind of casserole. It’s actually a great reason to double the recipe so you can make one of each!

favorite gluten free sweet potato casserole with marshmallow

Any way you top it, this casserole delivers. It’s obviously the perfect thing for your gluten free Thanksgiving table, but it’s also great anytime you need an easy side dish. Like I said, you don’t even need to have fresh sweet potatoes on hand! 

Need more gluten free Thanksgiving recipes? Grab your copy of my 37-recipe Gluten Free Thanksgiving ebook!

favorite gluten free sweet potato casserole with marshmallow 2

It’s hard to wait to dig into this fall dish. Just looking at these pictures again is making me want to run back to the kitchen to whip up another!

gluten free sweet potato casserole in pan - gfJules

Favorite Gluten Free Sweet Potato Casserole

Favorite Gluten Free Sweet Potato Casserole

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes

This light and creamy gluten free sweet potato casserole is the perfect side dish, but also just sweet enough to qualify as dessert!

Ingredients

  • 3 cups sweet potatoes, boiled or microwaved, peeled and mashed (or canned, drained and mashed); or pumpkin puree
  • 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) e.g. Follow Your Heart Vegan Sour Cream
  • 1/4 tsp. baking soda
  • pinch of salt
  • 1 cup raisins (optional)

topping ingredients:

OR

Instructions

Preheat oven to 350º F (static).

Boil or microwave sweet potatoes until fork tender. Set aside until cool enough to handle.

Peel and mash, measuring out 3 cups of baked sweet potatoes (supplement with pumpkin puree if needed).

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

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.

Notes

Recipe is easily doubled and I highly recommend it, because you're going to want leftovers!

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I know you’ll love this casserole! The question is: side dish or dessert?

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favorite gluten free sweet potato casserole -- side dish or dessert? You choose! | gfJules

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!

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18 thoughts on “Favorite Gluten Free Sweet Potato Casserole

    • Hi Lisa, so glad you’re loving my products and recipes! YAY!
      As for baking soda, it just gives a little lift, but not a lot, so leave it out if you need.
      ~jules

  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.