This easy gluten-free sweet potato casserole with marshmallows is the best fall dessert to share! With a delicious brown sugar gluten-free crumble topping and cozy flavors of cinnamon and nutmeg, this casserole is quick to make using canned yams or baked sweet potatoes and can be made dairy-free and vegan, too.
Whether you are making this casserole for Thanksgiving, a friendly fall gathering, or simply enjoying it with your family at home, it’s sure to become a favorite addition to your fall menu.
With flavors of cinnamon and brown sugar, gooey marshmallows, and a crunchy gluten-free crumble topping, this sweet potato casserole is a crowd-pleaser that everyone—including those avoiding gluten—can enjoy!
Give this vegan sweet potato pie a try next, or these gluten-free pumpkin cookies are another must-make fall dessert. Pair it with this pumpkin spice latte for the ultimate fall flavor combination!
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Why You'll Love This Casserole Recipe
- It is gluten-free and easy to make dairy-free and vegan.
- Make it quickly at home with canned sweet potatoes and simple ingredients.
- The delicious brown sugar crumble topping adds flavor and crunch!
- Gooey toasted marshmallows add the perfect sweetness and texture.
- It's the perfect dish to share at Thanksgiving that everyone can enjoy.
Ingredients
While other sweet potato casserole recipes can be time-consuming and require many ingredients, this recipe is easy to make at home with a few simple ingredients. Below are some helpful ingredient notes.
Remember to see the recipe card at the end of the post for all ingredient information.
- Cooked sweet potatoes - Use cooked and mashed sweet potatoes. I recommend baking the sweet potatoes instead of boiling them. You can also use canned yams or canned sweet potatoes, but drain them first!
- Granulated sugar - Adds delicious sweetness to the recipe.
- Melted butter - Melt the butter before using it in the recipe. Salted butter is best. You can use dairy-free Smart Balance butter for a dairy-free version.
- Eggs - Eggs bind the ingredients together. You can replace with flax eggs.
- Vanilla extract - A splash of vanilla enhances the flavors nicely.
- Cinnamon & nutmeg - Cozy fall spices make this the perfect fall dish. For extra spice, add a dash of ginger.
- Milk of choice - Any dairy or non-dairy milk works well in this casserole recipe.
- Gluten-free 1:1 flour - Use a gluten-free all-purpose flour blend for the brown sugar crumble topping, or substitute with rolled oats instead.
- Brown sugar - Combines with flour and butter for the gluten-free crumble topping.
- Marshmallows - Mini marshmallows or big marshmallows work well. Most marshmallows are naturally gluten-free, just double-check the label.
Step-by-Step Instructions
This casserole recipe comes together quickly and easily, especially if you make it with canned yams. Below are detailed step-by-step instructions for how to make sweet potato casserole with canned sweet potatoes and baked sweet potatoes.
How to Bake Sweet Potatoes
- Preheat the oven to 350°F degrees. Wash and scrub the sweet potatoes to clean them, and place them on a baking sheet.
- Prick the potatoes multiple times with a fork and bake for 30-45 minutes, or until the potatoes are tender and softened, then remove from the oven.
- Once cool, peel the potatoes and mash them into a thick puree. Then follow the remaining steps below.
If using canned sweet potatoes, you can skip the baking steps above and start here:
- Step 1: Add the mashed sweet potatoes to a large mixing bowl with melted butter, granulated sugar, eggs, vanilla extract, cinnamon, nutmeg, and milk.
- Step 2: Use an electric hand mixer on medium speed to beat the mixture together until fully combined and smooth, like a puree.
- Step 3: Make the gluten-free crumble topping. Combine gluten-free flour, brown sugar, and melted butter in a bowl. Stir together until a thick crumble mixture forms.
- Step 4: Transfer the sweet potato mixture to a prepared casserole dish. You can also use a 9x13-inch pan. I recommend spraying with non-stick spray for easy cleaning later.
- Step 5: Evenly top the casserole with the brown sugar crumble topping. Bake for 30-35 minutes and remove from the oven to add marshmallows.
- Step 6: If desired, add marshmallows in an even, single-layer, and return the casserole to the oven for an additional 10-15 minutes until toasty golden brown.
- Step 7: Remove the casserole from the oven once the marshmallows are golden-brown and the center of the casserole is thick. Let cool before serving.
If you're looking for another fall dessert to share, you can make these 3-ingredient pumpkin muffins in less than 30 minutes!
Expert Casserole Baking Tips
This recipe is easy to follow and perfect for both beginners and experienced bakers. Here are a few tips to help you get the best results:
- Make-ahead - Prep the sweet potato casserole a day ahead of time and keep it in the fridge until you bake it. Perfect for Thanksgiving prep!
- Use canned sweet potatoes - Save time and use canned sweet potatoes or canned yams. Just remember to drain them first!
- Watch the marshmallows - Keep an eye on the marshmallows in the last 5-10 minutes of baking time to ensure they don't burn.
- Customize the crumble topping - Use rolled oats instead of flour, add cozy spices, or reduce the amount of sugar to customize the crumble as you see fit.
- Add pecans - Sprinkle pecans on top of the casserole for extra crunch.
Recipe Variations & Substitutions
You can easily make this gluten-free sweet potato casserole dairy-free and vegan. See below for some healthy recipe variations:
- Dairy-free: Use dairy-free butter (Smart Balance recommended) and any non-dairy milk, such as coconut milk or almond milk.
- Vegan: Replace the eggs with flax eggs for best results, or omit the eggs entirely and reduce the amount of milk in the recipe to maintain a thick consistency.
- Sugar-free: You can replace the sugar with a granulated monk-fruit sweetener, or omit the marshmallows to reduce the amount of sugar in the recipe.
- Without flour: Make the casserole without flour by using rolled oats instead, or omit the crumble completely.
- With canned yams: To save time, use canned yams (or canned sweet potatoes) instead of baking and peeling sweet potatoes yourself.
- Healthy: Top with pecans and rolled oats instead of marshmallows and crumble topping to reduce the sugar and make this casserole healthy.
For a healthier fall recipe, try these no-bake pumpkin protein balls.
Frequently Asked Questions
Sweet potatoes are naturally gluten-free and do not contain wheat, barley, or rye. This makes them safe for people with celiac disease. This casserole recipe is fully gluten-free with no gluten-containing ingredients.
Boiling sweet potatoes can cause the potatoes to absorb water and make the casserole watery. Baking sweet potatoes is a better option for casserole. If using canned sweet potatoes, be sure to drain them to avoid excess moisture.
If your sweet potato casserole is too watery, you can thicken the casserole by baking it longer, uncovered, so the heat draws out the moisture. Alternatively, you can mix some cornstarch or gluten-free flour into the sweet potato mixture to thicken it before baking.
Yes! You can use canned yams or canned sweet potatoes for this casserole recipe with good results. Just be sure to drain them before using them in the recipe.
Yes, most all canned yams are gluten-free since yams are naturally gluten-free. Just make sure the brand you choose does not come in contact with gluten in processing. Bruce's Yams and Princella Sweet Potatoes are safe options.
Storing & Freezing
Does sweet potato casserole need to be refrigerated? Yes! Allow the sweet potato casserole to cool completely after baking, then store it in an airtight container in the fridge for 4-5 days.
To reheat the casserole, microwave individual portions for 30 seconds or cover the casserole with foil and bake for 15-20 minutes at 350°F to re-crisp the marshmallows.
You can freeze sweet potato casserole for up to three months in an airtight, freezer-safe container. Thaw it in the fridge overnight and then set it out at room temperature for 30 minutes before enjoying the casserole again. You can reheat in the oven or in the microwave to enjoy the casserole warm.
More Gluten-Free Fall Recipes
Did you make this easy gluten-free sweet potato casserole with marshmallows? Please leave a star rating and review below. This supports my blog and helps other readers! Share your homemade casserole on Instagram or TikTok and remember to tag me. To stay updated with new recipes, follow me on Pinterest and join my email list. Enjoy the recipe!
Recipe
Easy Gluten-Free Sweet Potato Casserole
Equipment
- 2 Mixing Bowls
- 1 Electric Hand Mixer
- 1 Medium Casserole Dish (9x13" or 2-quart dish)
Ingredients
Sweet Potato Casserole
- 3 cups cooked sweet potatoes, mashed or canned sweet potatoes, drained
- ¾ cup granulated sugar
- ⅓ cup melted butter or dairy-free butter*
- 2 eggs or flax eggs*
- 1 teaspoon pure vanilla extract
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ cup milk or dairy-free plant milk*
Brown Sugar Crumble Topping
- ½ cup gluten-free 1:1 flour blend or rolled oats*
- ¾ cup brown sugar
- 2 tablespoons melted butter or dairy-free butter*
- 2 cups gluten-free marshmallows mini or big
Instructions
- Preheat the oven to 350°F degrees.
- If using canned sweet potatoes or canned yams, drain them, measure out 3 cups, and add them to a large mixing bowl.
- If using fresh sweet potatoes, wash and scrub them to clean them, and place them on a baking sheet. Prick the potatoes 4-5 times with a fork and bake at 350°F for 30-45 minutes, or until the potatoes are tender and softened. Remove from the oven and let cool. Peel the cooled potatoes and mash them in a large mixing bowl into a thick puree.3 cups cooked sweet potatoes, mashed
- Add the granulated sugar, melted butter, eggs, vanilla extract, cinnamon, nutmeg, and milk to the bowl of mashed sweet potatoes. Beat the sweet potato mixture with an electric mixer until smooth and few clumps remain.¾ cup granulated sugar, ⅓ cup melted butter, 2 eggs, 1 teaspoon pure vanilla extract, 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, ¼ cup milk
- Pour the sweet potato mixture into a medium casserole dish (2 quarts or 9x13” pan) and set aside to make the gluten-free crumble topping.
- Combine gluten-free flour, brown sugar, and melted butter in a bowl. Stir together until a thick crumble mixture forms. Sprinkle on top of the sweet potato casserole.½ cup gluten-free 1:1 flour blend, ¾ cup brown sugar, 2 tablespoons melted butter
- Bake for 30-35 minutes, then remove from the oven and top with an even, single-layer of marshmallows. Bake for an additional 5-15 minutes, or until the marshmallows are golden brown, but not burnt.2 cups gluten-free marshmallows
- Remove the casserole from the oven and let cool before serving. Store leftovers in an airtight container in the fridge for 4-5 days. See the blog post (above) for reheating and freezing instructions.
Carla says
This potato casserole is amazing! I made it this fall to take to a family gathering and everybody loved it and was asking for the recipe. I used dairy-free butter and rolled oats for the topping instead of flour and it was the perfect amount of sweetness. I will be making this again for Thanksgiving!
Samantha Ensinger says
Hi Carla, thanks for making the recipe! So glad to hear you and your family enjoyed the recipe. I am glad it came out well dairy-free and with the rolled oat topping. Enjoy!
Beth says
Super yummy casserole recipe. I made it vegan without eggs and it still came out great! The family loved it. Would love to make it again. 5 stars!
Samantha Ensinger says
Hi Beth, thanks so much for the 5-star recipe review! I hope you make it again soon!
Mar says
One of my favorite sweet potato casserole recipes!!! So good and easy.
Samantha Ensinger says
Thank you for making the recipe, I am so happy you loved it!