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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!
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.Print
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.