This holiday season I’m sharing a family favorite: a gluten-free, dairy-free Sweet Potato Casserole inspired by my grandmother’s recipe.
I have fond memories of her making this as a child, so I wanted to recreate the same comforting flavor while adapting it for a gluten- and dairy-free household. With just a few substitutions—flour, butter and marshmallows—you’ll get a casserole that’s every bit as nostalgic and delicious.
The scent of baking often becomes part of the holiday memory—the aroma of gingerbread and rolls brings back mornings spent with family. For me, casseroles are Thanksgiving comfort food, and this version keeps all the warmth of the original while fitting special-diet needs.
Before you start: quick tips
- Slice the sweet potatoes before baking to help them cook faster — a few shallow cuts with a knife or fork will do.
- Pick a mild dairy-free butter so it won’t overpower the fall spices. I used an olive oil-based spread (Earth Balance) because it melts thinly and retains a neutral flavor. Depending on the recipe you can also use oils like coconut, avocado, grapeseed, or olive oil, shortening, or coconut butter.
- Add toppings later—don’t put the pecan crumble and marshmallows on before the initial bake. Adding them too soon can cause the pecans to overcook and the marshmallows to burn. Bake the casserole first, then add the topping and return it to the oven.
- Bake uncovered so the marshmallow topping can puff without sticking to a cover.
Ready? Here’s the recipe.
What you’ll need:
- 1.5 quart casserole dish
- 3 cups sweet potatoes (cooked and mashed)
- 4 tbsp dairy-free butter, melted
- 1 cup sugar
- 2 eggs, beaten
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
Topping:
- 1/2 cup light brown sugar
- 1/4 cup finely chopped pecans
- 1/6 cup gluten-free multi-purpose flour
- 2 tbsp dairy-free butter
- 1/2 cup gluten-free marshmallows
Preheat the oven and prepare the sweet potatoes before you begin. Wash and dry them, then follow the steps below.
Directions:
- Preheat oven to 450°F (232°C). Line a baking sheet with foil and place sweet potatoes on top.
- Bake for about 30 minutes, or until the potatoes are soft all the way through.
- Allow potatoes to cool for 10 minutes, then peel. The skins should slide off easily. Slice the peeled potatoes and put them in a mixing bowl.
- Reduce oven temperature to 350°F (177°C).
- Add the melted dairy-free butter, almond milk (or your preferred dairy-free milk), cinnamon, nutmeg and salt to the sweet potatoes. Mix on low for 2 minutes to combine.
- Add the beaten eggs and vanilla, then mix on medium speed until the mixture is light and fluffy, about 5 minutes.
- Pour the sweet potato mixture into a 1.5-quart casserole dish (an oval 10×7 inch dish works well) and bake uncovered for 15 minutes.
- While the casserole bakes, prepare the pecan crumble: in a small bowl combine chopped pecans, gluten-free flour and brown sugar. Mix with a fork until evenly combined.
- Remove the casserole from the oven. Carefully place the pecan crumble and the marshmallows on top, alternating in a diagonal pattern if you like.
- Return the dish to the oven and bake for an additional 20 minutes, until the topping is set and marshmallows are lightly golden.
- Let the casserole cool for 10–15 minutes before serving so it sets and is easier to slice.
Recipe notes
- Slicing potatoes before baking shortens cook time.
- Choose a dairy-free butter substitute with a neutral flavor. Some vegan spreads have a noticeable aftertaste that can mask spices; olive oil-based spreads or mild oils are good choices.
- Add the toppings only after the casserole has baked initially to avoid overcooking the pecans or burning the marshmallows.
- Bake uncovered so marshmallows can puff and brown without sticking.
If you try this recipe, please rate it!
For those who prefer a printable version, the recipe information and ingredient list are included below.
Gluten Free Sweet Potato Casserole Printable Recipe
Gluten Free Sweet Potato Casserole
This sweet potato casserole is both gluten-free and dairy-free while preserving classic holiday flavors.
Side Dish
American
gluten free sweet potato casserole, sweet potato casserole
Ingredients
- 3 cups sweet potatoes
- 4 tbsp dairy-free butter, melted
- 1 cup sugar
- 1/2 cup almond milk
- 1 tsp vanilla extract
- 2 eggs, beaten
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
Topping
- 2 tbsp dairy-free butter, melted
- 1/2 cup light brown sugar
- 1/4 cup pecans, chopped
- 1/6 cup gluten-free multi-purpose flour
- 1/2 cup gluten-free marshmallows
Instructions
- Preheat oven to 450°F (232°C).
- Wash and pat dry the sweet potatoes.
- Line a baking sheet with foil and place sweet potatoes on it.
- Bake about 30 minutes until tender throughout.
- Cool 10 minutes, then peel and slice the potatoes. Place them in a mixing bowl.
- Reduce oven to 350°F (177°C).
- Add melted dairy-free butter, almond milk, cinnamon, nutmeg and salt. Mix on low for 2 minutes.
- Add beaten eggs and vanilla, then mix on medium until light and fluffy, about 5 minutes.
- Pour mixture into a 1.5-quart casserole dish and bake uncovered for 15 minutes.
- While baking, combine chopped pecans, gluten-free flour and brown sugar for the topping.
- Remove casserole and evenly add the pecan crumble and marshmallows on top.
- Return to oven and bake 20 more minutes until the topping is set and marshmallows are lightly browned.
- Let cool 10–15 minutes before serving.
Recipe Notes
Slicing potatoes before baking speeds cooking. Choose a mild dairy-free butter to avoid altering the dish’s flavor. Add the topping after the initial bake to prevent overcooking. Bake uncovered so the marshmallows puff without sticking.
Love sweet potatoes? Then check out my Gluten Free Candied Yams recipe too!
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