This easy gluten-free sweet potato casserole with marshmallows is the perfect fall dessert to share! Featuring a delicious gluten-free crumble topping and warm flavors of cinnamon and nutmeg, this casserole is quick to make using canned yams or baked sweet potatoes. It is easy to make dairy-free and vegan, too!
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.
Notes
Storing Instructions: Sweet potato casserole needs to be refrigerated after enjoying it. Allow the sweet potato casserole to cool completely, 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.Freezing Instructions: You can freeze gluten-free sweet potato casserole for up to three months in an airtight, freezer-safe container. Thaw it in the fridge overnight and set it out at room temperature for 30-60 minutes before enjoying it again. You can reheat in the oven or in the microwave to enjoy the casserole warm.*Dairy-Free Option: Use Smart Balance butter and any non-dairy milk to make this casserole dairy-free.*Vegan Option: Use flax eggs, vegan butter, and dairy-free milk.Sweet Potatoes: You can use canned sweet potatoes, canned yams, or fresh sweet potatoes for this recipe. Any cooked and mashed sweet potatoes work well.Gluten-Free Flour: Any gluten-free all-purpose flour blend works well. To make gluten-free sweet potato casserole without flour, use rolled oats in the crumble topping instead. You can omit the crumble topping completely if desired.Sugar-Free Option: You can replace the granulated sugar with a granulated monk-fruit sweetener instead. To reduce the amount of sugar, you can omit the marshmallows.