Gluten-Free Sweet Potato Casserole with Marshmallows
A traditional sweet potato casserole made without flour for a naturally gluten-free side dish everyone will love. Creamy sweet potato custard is covered a in a marshmallow and pecan topping. Dairy Free Option
Servings: 9
Calories: 380kcal
Ingredients
- 3 pounds sweet potatoes
- 1 cup pecans chopped and divided, optional
- ¾ cup brown sugar
- ¼ cup unsalted butter melted
- 2 large eggs
- 2 Tablespoons Bourbon optional but delicious
- 1 ½ teaspoons kosher salt
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 cups mini marshmallows
Instructions
- 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.
- 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.
- 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.
- 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.
Notes
Make Ahead:
Make the sweet potato mixture and spread into your casserole dish. Cover and refrigerator for up to 3 days. When you are ready to bake let sit at room temperature for 30 minutes. Top with the pecans and marshmallows and bake according to the recipe.
Dairy- Free:
Use vegan butter or dairy-free margarine.
Canned Sweet Potato Puree:
Canned sweet potato puree is very watery. 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.
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