This gluten-free sweet potato casserole is just like Grandma made it, all gluten-free! Smooth mashed sweet potatoes are sweetened and sprinkled in a sugary pecan crumble, with melted gooey marshmallows toasted on the very top!
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Best Gluten Free Sweet Potato Casserole:
This sweetened casserole is more than incredible, it's over the top!
It's the perfect side dish to any holiday table spread or hearty weeknight meal.
Half the time, my family wants it with extra sugar-pecan topping and no marshmallows.
At other times they want the toasted marshmallow crust.
Either way my family wants to head is a delicious idea!
There are three basic layers to this dish:
- Softly mashed sweet potatoes and smoothed together easily.
- A brown sugar and pecan crumble is added to the top of the sooth and silky potatoes
- Mini marshmallows are tossed on top of the pecan layer an then melted and toasted to perfection!
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Recipe Ingredients:
- 5 large sweet potatoes, washed
- 5 Tablespoons butter, divided
- 1 cup light brown sugar, divided
- 2 large eggs
- 1 ½ teaspoons gf vanilla extract
- ½ teaspoon salt
- 3 ½ Tablespoons gluten-free flour blend
- ⅓ cup pecans, chopped
- 3-5 cups gluten-free marshmallows
Easy Directions:
- Preheat your oven to 350*F and spray an oven-safe casserole dish with cooking spray. Set aside.
- Clean the sweet potatoes, poke holes in them using prongs of a fork, and place them in the microwave for 9 minutes on a large plate. After 9 minutes flip them over and microwave for another 9 minutes.
- Remove the potatoes from the microwave, cut each potato in half using a knife, and scoop out the orange centers with a spoon, placing the potato center into a large mixing bowl.
- Mash the potatoes using a potato masher, then add in 3 Tablespoons butter, ½ cup brown sugar, eggs, vanilla, and salt while the potatoes are still hot, and mash until smooth and well combined. Place the mashed potatoes in the bottom of the casserole dish.
- In a small mixing bowl stir the flour, ½ cup brown sugar, pecans, and 2 Tablespoons melted butter until combined and crumbly. Sprinkle the topping over the mashed potatoes, and then sprinkle the marshmallows on the very top of the pecan-crumble layer.
- Bake on the middle rack for 24-26 minutes, or until the marshmallows start to toast into a nice golden brown. Remove from oven and allow to cool for 3-4 minutes before serving.
Can You Make This Ahead of Time?
Yes yes yes! You sure can!
You can make all three layers (the sweet potato, the sugar-pecan, and the marshmallow layers), and layer them all accordingly into the baking dish that you will bake it in.
Place this ful baking dish, covered in plastic wrap, in the fridge overnight until you are a few minutes away from baking.
When you are ready to bake this casserole, simply take it out of the fridge and place it on your counter when you preheat your oven.
By the time your oven is done preheating, your sweet potato casserole will be ready to slip in that oven of yours and bake!
What To Do With Leftovers:
Make sure that your cooked sweet potato casserole has cooled down completely to room temperature before storing your leftovers.
Once cooled to room temp, place your leftovers in a food-safe plastic or glass storage container with an airtight lid.
Place in the fridge for up to 4-5 days.
Reheating Instructions:
To reheat, place the amount you would like to reheat on a microwave-safe dish with a loose-fitting cover to help prevent splatter in your microwave.
Make sure that whichever lid or cover you are using still allows air to escape while reheating.
Reheat on high power for 45-60 seconds, depending on how much you are reheating at one time and how hot you like your leftover sweet potatoes.
Other Insane Gluten-Free Side Dishes:
Roasted Sweet Potato Brussel Sprout Hash
Greek Yogurt Twice Baked Potatoes
If you make my Gluten Free Sweet Potato Bake, let me know in the comments! Enjoy enjoy enjoy!
Also- be sure to follow me on Instagram and hashtag #BlessHerHeartYall or tag @BlessHerHeartYall – I love seeing and hearing the delicious things you make!
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Gluten-Free Sweet Potato Casserole
This gluten-free sweet potato casserole is just like Grandma made it, all gluten-free! Smooth mashed sweet potatoes are sweetened and sprinkled in a sugary pecan crumble, with melted gooey marshmallows toasted on the very top!
Ingredients
- 5 large sweet potatoes, washed
- 5 Tablespoons butter, divided
- 1 cup light brown sugar, divided
- 2 large eggs
- 1 ½ teaspoons gf vanilla extract
- ½ teaspoon salt
- 3 ½ Tablespoons gluten-free flour blend
- ⅓ cup pecans, chopped
- 3-5 cups gluten-free marshmallows
Instructions
- Preheat your oven to 350*F and spray an oven-safe casserole dish with cooking spray. Set aside.
- Clean the sweet potatoes, poke holes in them using prongs of a fork, and place them in the microwave for 9 minutes on a large plate. After 9 minutes flip them over and microwave for another 9 minutes.
- Remove the potatoes from the microwave, cut each potato in half using a knife, and scoop out the orange centers with a spoon, placing the potato center into a large mixing bowl.
- Mash the potatoes using a potato masher, then add in 3 Tablespoons butter, ½ cup brown sugar, eggs, vanilla, and salt while the potatoes are still hot, and mash until smooth and well combined. Place the mashed potatoes in the bottom of the casserole dish.
- In a small mixing bowl stir the flour, ½ cup brown sugar, pecans, and 2 Tablespoons melted butter until combined and crumbly. Sprinkle the topping over the mashed potatoes, and then sprinkle the marshmallows on the very top of the pecan-crumble layer.
- Bake on the middle rack for 24-26 minutes, or until the marshmallows start to toast into a nice golden brown. Remove from oven and allow to cool for 3-4 minutes before serving.
I never heard about this dish but it is looking yumm