This Gluten-Free Sweet Potato Casserole recipe is the perfect side dish for the holiday season! It features buttery sweet potatoes blended with brown sugar and warm spices, then topped with a crunchy pecan and marshmallow topping.
This post may include affiliate links. Please read my disclosure policy.
This Gluten-Free Sweet Potato Casserole is a classic recipe that's perfect for Thanksgiving Day, Christmas dinner, or just when you have a bunch of sweet potatoes and you're craving something delicious!
For a healthier option try my healthy sweet potato crunch which contains coconut sugar and coconut oil. For a totally decadent nut-free option, try my baked sweet potato fluff.
📖Why You Will Love This Recipe
This recipe is the perfect combination of creamy sweet potatoes, crunchy pecans, gooey marshmallows, and all the best spices. It's quick to prep and a total crowd-please because it has pecans in the filling and on top.
Roasting rather than trying to steam the sweet potatoes is not only more hands-off, it prevents the potatoes from retaining too much moisture and becoming gummy.
This side dish is mostly sweet with subtle saltiness to give it just the right balance.
Sweet Potatoes - You'll need 3 pounds of sweet potatoes for this recipe, which is about 3 to large sweet potatoes. No need to peel them before cooking. Cooking them first makes the skin easily removable.
Eggs - Eggs bind everything together and create a light, fluffy mashed potato texture.
Mini Marshmallows - I recommend mini marshmallows so they don't over-take each bite. If all you have are regular marshmallows, chop them into smaller pieces first.
Pecans - The nutty crunch of toasted pecans is the perfect way to break up the sweet creaminess of the potatoes.
Brown Sugar - Brown sugar brings out the natural sweetness of the potatoes.
Spices - We're adding delicious layers of sweet spice with a blend of nutmeg, cinnamon, and salt.
Vanilla Extract - Adds flavor depth and warmth.
Bourbon - An optional (but delicious) addition. Bourbon gives the casserole an extra layer of sweet vanilla and caramel flavors.
Can I Use Canned Sweet Potato?
I don't recommend canned sweet potatoes for sweet potato casserole because of the high water level.
To use you need to heat in a pan on a simmer and reduce the puree by ⅓. You need 3 to 4 cups of puree.
💭Dairy-Free Sweet Potato Casserole
You can make this delightful GF sweet potato casserole dairy-free by substituting dairy-free or vegan butter.
⏲️How to Make GF Sweet Potato Casserole
This easy recipe for sweet potato casserole takes just 15 minutes to prep before it's going in the oven.
Scroll to the recipe card below for the full instructions and ingredient amounts.
Step 1 - Roast the Sweet Potatoes
Pierce the sweet potatoes all over with a fork, then place them onto a baking sheet. Bake at 375ºF for 40 minutes or until they are fork tender.
Spread the pecans out onto a sauté pan and cook for 5 minutes. Be sure to give the pan a good shake every 30 seconds or so to make sure that the pecans get toasty on all sides. If they sit too long, they may burn.
To save time, toast the pecans, whisk your eggs, and toast the pecans while the sweet potatoes are in the oven.
Step 2 - Make the Sweet Potato Filling
Once the potatoes are done roasting, let them cool slightly, then slice down the middle and remove the skin. Alternatively, use a spoon to scoop the flesh out of the skin.
Add the roasted sweet potato flesh to a large mixing bowl, then use a potato masher to roughly mash them. Add in the eggs, melted butter, brown sugar, vanilla, bourbon, salt, nutmeg, and cinnamon, then use a hand mixer to combine everything well.
Stir in ½ cup of the toasted pecans.
Step 3 - Bake and Serve
Once everything is combined, spread the mashed sweet potatoes into a baking dish. Use a spatula to smooth the mixture into an even layer.
Top the potatoes off with mini marshmallows followed by the rest of the pecans, then bake for 25 minutes or until the marshmallows are golden brown on top.
🥗What to Serve with Sweet Potato Mash
This classic side dish is the perfect way to fill out your holiday table. But you can also serve it as a dessert. Like an easy version of my gluten-free sweet potato pie.
But I think the sweet potato flavors pair perfectly with tart roasted cranberries.
- You can make this recipe with an electric mixer or food processor for a smooth custard. Or mash by hand for more texture.
- If you are making a gluten-free sweet potato pie roast the sweet potatoes all at once.
- If your marshmallows are getting too toasty loosely cover the casserole with aluminum foil.
Want to get ahead for your holiday dinner? You can easily prep this casserole ahead of time too!
To do so, follow the instructions as listed, spread the sweet potato mix into the casserole dish, but leave off the pecans and marshmallows and don't bake. Instead, cover with plastic wrap, then store in the fridge for up to 3 days.
When you're ready to bake, bring the casserole to room temperature for 30 minutes, add the topping ingredients, and bake as directed.
Leftover sweet potato casserole can be stored in an airtight container in the fridge for 4-5 days.
To reheat, place in an oven-safe dish, cover with foil, and bake at 350ºF until heated through. You can also reheat smaller amounts in the microwave.
More Gluten-Free Thanksgiving Recipes
💭Frequently Asked Questions
es! Sweet potatoes are gluten-free, so as long as they are prepared with all gluten-free ingredients, then they are safe to enjoy if you're on a gluten-free diet.
The eggs in sweet potato casserole act as a binder and create a lighter, fluffier texture.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment. It helps other wonderful people connect with our food.
Gluten-Free Sweet Potato Casserole
- Preheat oven to 375 F degrees. Pierce the sweet potatoes all over with a fork . Place on a baking sheet and bake for about 40 minutes or until tender.3 pounds sweet potatoes
- While the sweet potatoes are roasting add the pecans to a dry saute pan. Heat over medium-low heat. Toast the pecans for 5 minutes, shaking the pan every 30 seconds to prevent burning.1 cup pecans
- Allow the sweet potatoes to cool slightly then slice down the middle and remove skin. Or scoop out the flesh and place in a large bowl. Roughly mash the sweet potato.
- Add the eggs, melted butter, brown sugar, vanilla, bourbon (if using), salt, nutmeg, and cinnamon to the sweet potatoes then beat with a hand mixer until well combined. Stir in a ½ cup of the toasted pecans.¾ cup brown sugar, ¼ cup unsalted butter, 2 large eggs, 2 Tablespoons Bourbon, 1 ½ teaspoons kosher salt, 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg
- Spread the sweet potato mixture into a 9x 13 baking dish and smooth out. Top with mini marshmallows and remaining pecans. Bake for 25 minutes or until golden.2 cups mini marshmallows, 1 cup pecans