WHY YOU’LL LOVE this Gluten Free Sweet Potato Casserole With Marshmallows

Fresh Sweet Potato. The fresh sweet potato gives this casserole its moist and scrumptious texture. This dish pairs deliciously with Paleo Garlic Mashed Potatoes!

Pecan Streusel. The sweet and crunchy pecan topping gives this classic sweet potato casserole an added texture and flavor profile. Are you a pecan fan? Then you have to try these Gluten Free Pecan Pie Bars! They seriously taste like a slice of your favorite pecan pie but are made healthy.

Mini Marshmallows. A sweet potato casserole is not complete without gooey and toasted marshmallows. The mini version allows for an equal spread of marshmallow goodness.

INGREDIENTS

Sweet Potatoes- The base of this deliciously easy sweet potato casserole.

Brown Sugar- Helps sweeten the potatoes and topping.

Butter– Adds rich flavor to the recipe.

Vanilla Extract– This enhances the taste and aroma of the sweet potato casserole.

Eggs- The rich yoke is the binder that helps keep the ingredients together.

Pecans- The star of the streusel topping gives a nice crunch in every bite.

Mini Marshmallows – A sweet potato casserole is incomplete without gooey and toasted marshmallows.

Scroll down to the recipe card to see the quantities used.

INSTRUCTIONS

1. Preheat the oven to 375°F. Grease a 9×12 baking dish and set it aside.
2. In a large bowl, mix all of the ingredients for the sweet potato mixture and spread the mixture in the greased 9×12 baking dish. Set it aside.
3. In a medium bowl, combine the ingredients for the pecan streusel together with a fork. This might take a little while to do, but keep pressing everything together with the fork until it all combines into large, flakey bits with pecans in them.
4. Top the sweet potato mixture with the marshmallows, then scatter the pecan mixture on top of that, careful not to break up the chunks of streusel too much as you scatter.
5. Bake for 25 min until golden brown on top and enjoy!

SUBSTITUTIONS/VARIATIONS for Gluten Free Sweet Potato Casserole

• Combine The Topping. You can mix the pecan topping and marshmallows for the topping by rotating the marshmallows and the pecan streusel over the top of the sweet potato mixture and then baking.

Storing these Gluten Free Sweet Potato Casserole With Marshmallows

Store in the fridge for 3- 5 days, covered tightly with plastic wrap, or in an airtight container.

To freeze the gluten-free sweet potato casserole, prepare it just as you would normally, but do not top it with anything or bake it.  Wrap it tightly in plastic wrap, then in foil.  Place the (freezer-safe) wrapped casserole dish into the freezer for up to 2 months.  

Gluten Free Sweet Potato Casserole With Marshmallows

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• Author: Michelle Powell
• Total Time: 35 minutes
• Yield: 8
• Diet: Gluten Free

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Description

This easy Gluten Free Sweet Potato Casserole With Marshmallows is made with a delightfully crunchy pecan streusel topping and gooey toasted marshmallows. A classic sweet and crunchy Thanksgiving recipe you can easily make ahead of your holiday dinner. It’s a wonderful side dish that almost tastes like a dessert!

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Ingredients

Sweet Potato Mixture

• 6 cups cooked, peeled, mashed sweet potatoes (4 large or 6 medium sweet potatoes)
• ¾ cup light brown sugar, packed
• ½ cup butter, softened
• 1 tsp salt
• 1 tsp vanilla extract
• 2 eggs
• ⅛ tsp ground nutmeg

Pecan Streusel

• ½ cup pecans, roughly chopped
• ½ cup light brown sugar, packed
• 2 tbsp butter, softened
• 3 tbsp gf flour

Marshmallow Topping

• 2 cups mini marshmallows

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Instructions

1. Preheat the oven to 375°F. Grease a 9×12 baking dish and set it aside.
2. In a large bowl, mix all of the ingredients for the sweet potato mixture and spread the mixture in the greased 9×12 baking dish. Set it aside.
3. In a medium bowl, combine the ingredients for the pecan streusel together with a fork. This might take a little while to do, but keep pressing everything together with the fork until it all combines into large, flakey bits with pecans in them.
4. Top the sweet potato mixture with the marshmallows, then scatter the pecan mixture on top of that, careful not to break up the chunks of streusel too much as you scatter.
5. Bake for 25 min until golden brown on top and enjoy!

Notes

• You can mix the pecan topping and marshmallows for the topping by rotating the marshmallows and the pecan streusel over the top of the sweet potato mixture and then baking.
• Store in the fridge for 3- 5 days, covered tightly with plastic wrap, or in an airtight container.
• To freeze the gluten-free sweet potato casserole, prepare it just as you would normally, but do not top it with anything or bake it.  Wrap it tightly in plastic wrap, then in foil.  Place the (freezer-safe) wrapped casserole dish into the freezer for up to 2 months.  

• Prep Time: 10 minutes
• Cook Time: 25 minutes

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