Gluten-Free Sweet Potato Casserole
Gluten-Free Sweet Potato Casserole
Learn How to Make Gluten-Free Sweet Potato Casserole!
Servings: 10 people
Ingredients
Filling
- 3 cups sweet potatoes
- 2 large eggs slightly beaten
- 1 cup sugar or granulated Swerve sugar alternative
- 1/2 tsp salt
- 1/2 cup almond milk or any other type of milk
- 2 1/2 tbsp butter unsalted
- 1 tsp gluten-free vanilla extract
- 1/2 tsp ground cinnamon
Topping
- 1/4 cup packed brown sugar
- 2 cups gluten-free mini marshmallows
Instructions
- Peel and roughly chop the sweet potatoes. Place them into a pot, bring to a boil and simmer on medium heat until potatoes are soft.
- While potatoes are are cooking, preheat the oven to 375 ℉ and butter a 11” x 7” casserole dish
- Drain the excess water off the potatoes and put them into a mixing bowl, along with the eggs, sugar, salt, milk, butter, vanilla extract, and ground cinnamon
- Mix together until smooth consistency. Then pour into the buttered casserole dish.
- Sprinkle the brown sugar on top of the filling
- Place the mini marshmallows on top of the sweet potato filling
- Bake for 15 minutes, or until the marshmallows are nicely melted. Always check to make sure the marshmallows are not burning, as all ovens are different.
- Cool for about 10 to 15 minutes before serving
Notes
Dairy Free Options:
Swap unsalted butter for ghee in the filling. Also use dairy free milk instead of dairy milk in the filling.
Sugar Free Options:
Instead of using white sugar in the filling, swap it out for granulated Swerve. Instead of using brown sugar, you can use Sukrin Gold or any other sugar free brown sugar. The mini marshmallows could also be replaced with sugar free mini marshmallows.