This gluten free and dairy free sweet potato casserole has been a staple in our household for thanksgiving as long as I can remember! I made some simple swaps and used significantly less sugar to make it slightly healthier while still maintaining the deliciousness and nostalgia of this classic thanksgiving side! Did I mention it's make ahead friendly as well?
If you're looking for another easy thanksgiving idea, you will love my apple and brie crescent rolls, which make for a delicious appetizer!
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Ingredients
- Sweet Potatoes, Peeled: Naturally sweet and starchy root vegetable and the star of the show for this recipe.
- Coconut Sugar: A natural sweetener derived from coconut palm sap, with a mild caramel flavor and lower glycemic index than regular sugar.
- Pecans: A rich, buttery nut that adds crunch and a slightly sweet, earthy flavor to this delicious recipe.
- Coconut Oil: A versatile plant-based oil with a mild coconut flavor, commonly used in baking and cooking for its richness and healthy fats.
- Non-Dairy Milk of Choice: A plant-based milk alternative (e.g., almond, oat, or soy) used in place of cow's milk for this dairy-free recipe!
- Vanilla Extract: A concentrated liquid flavoring made from vanilla beans, offering a sweet and aromatic essence to this dish
- Cinnamon: A warm, aromatic spice made from the bark of cinnamon trees, commonly used to enhance the flavor of this warm and comforting dish
- Regular Marshmallows (Optional): Soft, fluffy confections made from sugar, gelatin, and air that can be used as a topping in this dish!
See recipe card for quantities.
Instructions
- Start by peeling your sweet potatoes using a vegetable peeler.
- Bring about 3.5 quarts (14 cups) of water to a boil in a large pot over high heat. Grab your peeled sweet potatoes and place them in the boiling water. They should be completely submerged in water, so if they are not, you may need to add a little more water. Let them boil until cooked through and fork tender (about 35-40 minutes or so).
- About half way through (20 minutes in), make sure your rack is in the middle position and pre-heat your oven to 350 F.
- Once your sweet potatoes are cooked through, drain the water. Let it cool for several minutes, or use a utensil to gently remove the potatoes from the pot. Place on a cutting board and slice into ½ inch slices.
- In a small sauce pan on medium-low heat, add in your coconut oil until melted. Then add in your sugar, vanilla, cinnamon and non-dairy milk, stirring occasionally, until the mixture begins to slightly boil and thicken. Once it begins to boil, add in your pecans, stirring until they are evenly coated. Lower the heat, let it simmer for an additional 2-3 minutes. Then remove from heat.
- Evenly place your sweet potato slices in an 8x8 pan (you should get about 2 layers). Then, pour your coconut sugar syrup mixture on top, evenly distributing it on the sweet potatoes. Optional: Add your marshmallows on top (you can add as many as you want but be mindful that they do expand!).
- Place your pan in the oven and bake for 15 minutes. When the marshmallows are slightly browned, remove them from the oven and let them cool slightly before serving!
Hint: Keep in mind, the marshmallows will continue to brown after you have removed them from the oven. If you like yours extra crispy you can broil them for a minute or so like I did!
Substitutions
- Coconut oil - if you don't care about this recipe being dairy-free, feel free to substitute butter for the coconut oil.
- Coconut sugar - you may substitute coconut sugar for brown sugar.
- Vegetarian- skip the marshmallows to make this recipe vegetarian.
This recipe is gluten-free (make sure to check any labels for products you may use to confirm the specific brand is) and dairy-free.
Variations
Toddler friendly- make sure to remove the pecans when offering to toddlers as nuts are a choking hazard to children under 5.
This recipe is kid friendly as is!
Equipment
All you need to make this gluten free sweet potato casserole is a:
Small Pot and Large Pot: This is the pot set I have and love
vegetable peeler: I have linked the one I have and love.
8x8 baking dish: if you don't have an 8x8 baking dish, feel free to double the recipe to make in a 9x13 baking dish!
Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.
Storage:
This dish is best enjoyed when freshly baked and served, however it makes for delicious leftovers as well! Store in an air tight container in the fridge for up to 5 days.
Top Tip
You can make this dish ahead of time by assembling everything and placing in the fridge until you are ready to bake! If you are adding marshmallows, hold off on adding to the top until you are ready to bake!
Related
Looking for other side recipes like this? Try these:
Jump to: Recipe
Gluten Free Sweet Potato Casserole
Equipment
- 8x8 Baking Dish
- Large Pot
- Small Pot
- Vegetable Peeler
Ingredients
- 2.5 Pounds Sweet Potatoes Peeled
- 3 Tablespoons Coconut Oil
- ¼ Cup Coconut Sugar
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Cinnamon
- 2 Tablespoons Non-Dairy Milk
- ¼ Cup Pecans
- Regular Marshmallows Optional
Instructions
- Start by peeling your sweet potatoes using a vegetable peeler.
- Bring about 3.5 quarts (14 cups) of water to a boil in a large pot over high heat. Grab your peeled sweet potatoes and place them in the boiling water. They should be completely submerged in water, so if they are not, you may need to add a little more water. Let them boil until cooked through and fork tender (about 35-40 minutes or so).
- About half way through (20 minutes in), make sure your rack is in the middle position and pre-heat your oven to 350 F.
- Once your sweet potatoes are cooked through, drain the water. Let it cool for several minutes, or use a utensil to gently remove the potatoes from the pot. Place on a cutting board and slice into ½ inch slices.
- In a small sauce pan on medium-low heat, add in your coconut oil until melted. Then add in your sugar, vanilla, cinnamon and non-dairy milk, stirring occasionally, until the mixture begins to slightly boil and thicken. Once it begins to boil, add in your pecans, stirring until they are evenly coated. Lower the heat, let it simmer for an additional 2-3 minutes. Then remove from heat.
- Evenly place your sweet potato slices in an 8x8 pan (you should get about 2 layers). Then, pour your coconut sugar syrup mixture on top, evenly distributing it on the sweet potatoes. Optional: Add your marshmallows on top (you can add as many as you want but be mindful that they do expand!).
- Place your pan in the oven and bake for 15 minutes. When the marshmallows are slightly browned, remove them from the oven and let them cool slightly before serving!
- Hint: Keep in mind, the marshmallows will continue to brown after you have removed them from the oven. If you like yours extra crispy you can broil them for a minute or so like I did!
Notes
Nutrition
Food safety
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
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