Sweet Potato Casserole Recipe (Gluten Free)

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Sweet Potato Casserole Recipe (Gluten Free)

With a hint of warm spices, just the right amount of brown sugar, creamy sweet potatoes, and crunchy oat and pecan streusel topping, this classic Southern Sweet Potato Casserole recipe is a crowd-pleasing gluten free side dish! Don’t wait for the holidays to make it, whip it up to serve with a Sunday roast chicken or steak.

Course Side Dish

Cuisine American

Keyword Gluten Free Sweet Potato Casserole, Southern Sweet Potato Casserole, Sweet Potato Casserole, Sweet Potato Casserole Recipe, Sweet Potato Casserole Recipe with Marshmallows, Sweet Potato With Marshmallows Recipe

Prep Time 20

Cook Time 1 25

Servings servings

Calories 247kcal

Author Faith Gorsky

Ingredients

Sweet Potato:

2 pounds sweet potatoes
6 tablespoons unsalted butter at room temperature
1/4 cup brown sugar lightly packed
1/4 cup milk
1 large egg
1 teaspoon pure vanilla extract
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/16 teaspoon ground cloves

Oatmeal Pecan Topping:

3/4 cup old-fashioned rolled oats
1/4 cup pecans coarsely chopped
3 tablespoons brown sugar lightly packed
4 tablespoons unsalted butter melted slightly
1/2 teaspoon ground cinnamon
1/8 teaspoon salt

Other:

Coconut oil spray to grease the pan (or coconut oil, butter, or ghee)
2 cups mini marshmallows

US Customary - Metric

Instructions

For the Sweet Potato Layer:

Preheat the oven to 400F. Line a small baking tray with foil.
Rinse and dry the sweet potatoes. Poke a few holes in each.
Place the potatoes on the prepared tray and roast until a paring knife inserted in the center of the largest potato slides right out, about 1 hour.
Cool the potatoes until they’re not too hot to touch.
Slice open each potato; scoop out the flesh into a large bowl and discard the potato skins.
Mash the sweet potato with the butter, and then mash in the brown sugar, milk, egg, vanilla, salt, cinnamon, nutmeg, and cloves.

For the Oatmeal Pecan Topping:

Use a fork to combine all ingredients in a medium bowl.

To Assemble and Bake the Casserole:

Preheat the oven to 400F. Spray the inside of a 1.5-quart casserole dish with coconut oil spray.
Spread the sweet potato mixture evenly into the prepared casserole dish.
Sprinkle the oatmeal pecan topping evenly on top.
Bake (uncovered) until the topping is golden, about 15 to 20 minutes.
Remove from the oven and carefully sprinkle the marshmallows on top.
Return to the oven and bake (uncovered) until the marshmallows are golden, about 5 minutes.
Serve warm.

Notes

To Boil the Sweet Potatoes Instead of Baking Them: Instead of baking the sweet potatoes, you can boil them whole until tender, which usually takes about 45 minutes. Let them cool until they're not too hot to handle, then peel them and proceed with the rest of the recipe as directed.
Marshmallow: The marshmallows are optional; to reduce the sugar, feel free to omit them.
Storage and Reheating: You can make this dish up to 5 days ahead of time. To reheat it, make sure it’s in an oven-safe dish, cover it with foil, and heat it in a 350F oven until warm.

Nutrition