Dec

06

By Heather ·  Print This Post

This is a fairly simple, traditional recipe that I put together for our Thanksgiving family gathering this year. I always enjoy sweet potato casserole for the holidays. I usually prefer a crunchy pecan and brown sugar topping, but I know some people always look forward to the toasted marshmallows on top. So, this year, I did both. This is now my favorite way to eat them.

I like to think of this as a vegetable side dish, but really it’s sweet enough to call it dessert. In fact, since I’ve been reducing my sugar consumption, I’ve found it to be too sweet. Now, I don’t add the 3/4 Brown Sugar to the main ingredients. Instead, I just enjoy the flavor of the sweet potatoes and the sweetness added by the toppings.

Gluten-Free Sweet Potato Casserole Recipe

Ingredients:

Main Ingredients:
4 large Sweet Potatoes or Yams, peeled, cooked and mashed (about 4 lbs or 8 cups)
3 Eggs, lightly beaten
3/4 Cup Brown Sugar (optional)
1/2 Cup Butter, softened (I use Earth Balance Vegan.)
1 TBSP Maple Syrup
3/4 Cup Almond Milk (I used vanilla flavored.)

Topping Ingredients:
1 Cup Chopped Pecans
1/2 Cup Brown Sugar
1/4 Cup Brown Rice Flour
1/3 Cup Butter, melted (Again, Earth Balance Vegan Sticks)
1 Cup Small Marshmallows

Directions:

1. Cook and peel the sweet potatoes, or yams. I like to score the skin on the yams both around the middle and lengthwise. Then I put them into boiling water and simmer until they are fork tender (about 20-30 min.).
2. While the yams are cooking, combine the first four topping ingredients with a fork and set aside.
3. When the yams are done, remove them from the heat and drain the water. Cover with cold water to cool down. If the skin hasn’t come off already, gently pull the skin off.
4. Mash the yams and add the rest of the main ingredients. Combine thoroughly. You may want to beat the ingredients together for a smoother, fluffier texture.
5. Spread the yams/sweet potato mixture into a 9 x 13 baking dish. (You can cover with plastic wrap and place in the refrigerator at this point, if you are saving for the next day.)
6. Then top the yams with the mini marshmallows and pecan mixture in alternating diagonal stripes.
7. Bake at 350° F for 30-40 minutes, or until the yams are bubbly hot and the marshmallows are lightly browned.

Additional Notes:

• To make ahead: I made this the day before Thanksgiving, skipping step 2 and ending at step 5 the first day. On the morning of Thanksgiving, I took the dish out of the refrigerator and let set on the counter while I worked on step 2 of the directions and preheated the oven. I then finished the baking with steps 6 and 7.
• If the marshmallows don’t brown after 40 minutes, put it under the broiler for a few minutes. But watch it carefully so it doesn’t burn.

Notable Links:

• I’ve linked this recipe to this week’s edition Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free.
• For a savory, rather than sweet, sweet potato recipe, try Amy’s recipe for Crispy Sweet Potatoes at Simply Sugar and Gluten-Free.