My 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 marshmallow topping and a few optional pecans sprinkled in for fun. This classic Thanksgiving side dish is easy to make dairy-free too!

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Sweet Potato Casserole is a classic recipe that's part of the traditional menu that I made entirely gluten-free. It includes the perfectly roasted turkey and all the classic sides like my gluten free stuffing, GF turkey gravy, and of course, I made a green bean casserole gluten free.

My sweet potato casserole is the perfect combination of creamy sweet potatoes, gooey marshmallows, and warm, comforting spices. It's quick to prepare and guaranteed to be a crowd-pleaser at any gathering.

Roasting the sweet potatoes instead of steaming them makes the process more hands-off and helps prevent excess moisture, ensuring the texture stays rich and velvety rather than gummy.

The final dish leans sweet, with just a touch of saltiness for perfect balance in every bite.

Why I Don't Use Canned Sweet Potatoes

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.

🧾Ingredient Notes

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. Totally optional.
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.

⏲️How to Make Gluten-Free Sweet Potato Casserole

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.

If using, 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.

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.

Bake and Serve

Sweet potato puree spread evenly in a baking dish.

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.

👩🏻‍🍳 Expert Tips

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.

More Gluten-Free Sweet Potato Recipes

🌡️Make Ahead

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.

🌡️Storing Leftovers

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.

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