Gluten-Free Sweet Potato Casserole Recipe

By · Print This Post Print This Post

sweetpotatoesThis 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


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


  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:



[…] Potatoes is this week’s theme ingredient for the Gluten Free Menu Swap. I made a sweet potato casserole for Thanksgiving that turned out really good. I’ll try to get the recipe posted soon […]


These were so good – I ate the leftovers for breakfast! Yum!


You have reminded me that I took pictures of my sweet potato casserole at Thanksgiving so I could put them with my recipe that is now pictureless. My recipe is similar to yours except it includes pineapple. I like that yours have maple syrup in it. I think I will try that next time.


[…] Gluten-Free Sweet Potato Casserole Recipe […]


[…] the Gluten Free Menu Swap this week, I’m reminded of our holiday meals that usually include a sweet potato casserole. Amanda at Gluten Free Detroit Metro is hosting the swap this week, so head over there for the […]


[…] Gluten-Free Sweet Potato Casserole Recipe Dec 6, 2010 … I always enjoy sweet potato casserole for the holidays. I usually prefer a crunchy pecan and brown … This is the picture I took before baking. Sorry, I forgot to take the ???after??? … […]


[…] Sweet Potato Casserole from Celiac Family (dairy-free) […]


[…] Sweet Potato Casserole with a marshmallow and crunchy pecan topping […]


[…] thought I would see if I could expand my selection of sweet potato recipes. I love Sweet Potato Casserole, but I usually save that for holiday celebrations. In addition to the recipes in this week’s […]


[…] all-time favorites for Thanksgiving have to be Cheesy Broccoli Mushroom Casserole and Sweet Potato Casserole with Brown Sugar Pecan and Marshmallow topping.  OK, I like Mashed Potatoes, too. For something a […]


[…] of Celiac Family joins us with a pictoral meal plan as usual. Her Sweet Potato Casserole looks like the kind of thing Mr. Dude would adore, so we may have to try it! Her quinoa with […]


[…] you won’t get glutened, it will taste a whole lot better too.  Ditto for sweet potatoes. This recipe lets you enjoy them marshmallows and all (although most major brands are g-free, be sure to check […]


[…] Chicken served with Avocado Salsa (which I can testify is delicious), Grilled Steaks with Sweet Potato Casserole, Asparagus, Waffles with Balsamic Berry Fruit Salad, Fish Sticks, Pizza with Spinach Salad, […]


[…] a few marshmallows to make the kids happy. We’ll also be having Sweet Potato Fries this week. Sweet Potato Casserole will have to wait until later this month…maybe for […]


[…] Roasted Turkey Breast, Sweet Potato Casserole, […]


[…] Turkey, Sweet Potato Casserole, Broccoli Casserole, Apple […]


[…] Sweet Potato Casserole at CeliacFamily […]


[…] Sweet Potato Casserole (GF, DF) at Celiac Family […]


[…] of friends, and I tried out a new recipe for sweet potato casserole which was a hit! Check it out HERE. It’s also gluten-free and dairy-free, so it’s something everyone can […]


[…] of friends, and I tried out a new recipe for sweet potato casserole which was a hit! Check it out HERE. It’s also gluten-free and dairy-free, so it’s something everyone can […]

Leave a Comment