Gluten Free Sweet Potato Casserole
by: claire cary
No Thanksgiving table is complete without this gluten free sweet potato casserole! This healthier take on the classic dish is finished off with a simple oat crumble and fluffy marshmallows. It's a total crowd pleaser!
Equipment
Ingredients
Casserole:
- 3 pounds sweet potatoes about 4 large
- ½ cup milk dairy or non-dairy
- ½ cup packed light brown sugar
- 2 tablespoons ground flax seeds
- 2 tablespoons butter melted
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
Topping:
- ½ cup gluten free quick oats
- ⅓ cup brown sugar
- ½ cup crushed pecans or walnuts
- 3 tablespoons gluten free all purpose baking flour
- 4 tablespoons butter melted
- 2 cups marshmallows
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Scrub the sweet potatoes and pat dry. Add to a baking sheet lined with foil and bake for about an hour or until easily pierced with a fork.
- Remove from the oven and let cool until easy to handle.
- Combine the oats, sugar, flour, pecans, and oil in a bowl and mix together. Set aside.
- Once the potatoes are done, peel the skin off and transfer to a large bowl and roughly mash with a potato masher.
- Lower the oven temperature to 350.
- Add in all remaining ingredients and beat with an electric until smooth.
- Transfer to a 9x9 baking dish and spread evenly.
- Sprinkle on top the oat crumble. Bake for 15-20 minutes or until a bit golden brown, then remove from the oven and top with marshmallows.
- Bake for an additional 15-25 minutes or until the tops of the marshmallows are golden brown. Serve warm and enjoy!
Notes
You can swap the butter for coconut oil to make this vegan.
Serving: 1serving / Calories: 369kcal / Carbohydrates: 52g / Protein: 4.1g / Fat: 13.9g / Fiber: 5.8g / Sugar: 26g
