Best Sweet Potato Casserole
by: claire cary
No Thanksgiving table is complete without a sweet potato casserole! This take on the classic dish is dairy and gluten free, and finished off with a simple oat crumble and fluffy mini marshmallows. It's a total crowd pleaser!
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10
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 melted coconut oil or butter
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
Topping:
- ½ cup quick oats
- ⅓ cup brown sugar can sub coconut or cane
- ½ cup crushed pecans can sub walnuts
- 3 tablespoons all purpose flour I used gluten free
- 4 tablespoons melted coconut oil or butter
- 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, coconut 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 mixer until smooth, OR add to a food processor and process 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
Use refined coconut oil to prevent any coconut flavor in the casserole, or butter for a richer flavor.
If you want to freeze this recipe, follow the directions up until step 8. Once the casserole is In the baking dish (without the toppings) cover with foil or plastic wrap and freeze. Let thaw overnight when you're ready to bake it, and then top with the crumble and marshmallows and bake as usual.
Once prepared, this recipe will store in the fridge for about 5 days. I like to keep it right in the original baking dish and pop it in the oven around 200 degrees to warm it up so the marshmallows stay crispy on top.
You can steam the potatoes if you prefer, but they won't be as sweet this way and you'll probably need to use closer to 3/4 cup of sugar. Just peel and chop the potatoes into cubes and steam until fork tender. Proceed with the rest of the recipe as usual.
Serving: 1serving / Calories: 369kcal / Carbohydrates: 52g / Protein: 4.1g / Fat: 13.9g / Fiber: 5.8g / Sugar: 26g
