Discover the ultimate gluten-free sweet potato casserole recipe that will delight your taste buds and elevate your holiday feast!
Indulge in a Deliciously Creamy and Nutty Twist on a Classic Holiday Favorite
Indulging in a gluten-free sweet potato casserole can elevate any family gathering, especially during the holiday season. This delightful dish combines the natural sweetness of sweet potatoes with a variety of flavors and textures, making it a favorite among those who prefer gluten-free options. The recipe is crafted to ensure that everyone at the table can enjoy this comforting side without compromising on taste or dietary needs.
The best gluten-free sweet potato casserole not only caters to dietary restrictions but also highlights the rich flavors of the ingredients used. By utilizing wholesome sweet potatoes, combined with spices and toppings that create a perfect balance, this casserole becomes a must-have for gatherings. Each bite delivers a warm and inviting experience, making it a cherished recipe that families look forward to each year.
Indulge in a Heavenly Delight: A Wholesome Twist on a Classic Comfort Dish!
Y’all can you hear that how crunchy it is today I’m sharing one of my family’s all-time favorite recipes gluten-free sweet potato casserole this is such an easy sweet potato side dish to make or you can even serve it as dessert and I’ve been making it since before my kids were born which was over 28 years ago so let’s get into it and I’ll show you how.
To make it the first thing we have to do is Mash sweet potatoes and this is three cups of sweet potatoes whatever way you want to do it to get them to this point is totally your choice I like to bake mine whole at 4° F on a foil lined baking sheet and I prick them with a fork all over and I bake them for about an hour.
Give or take until they’re soft and it really will depend on their size the Skins will peel right off you can also peel them cut them in chunks and boil them but I find that too tedious and too time consuming and it creates too many dishes and y’all know about me and dishes we just don’t get along so I’m adding one cup or 200 g of sugar and.
I’ll just whisk this together really quick there is an unapologetically large amount of sugar in this dish but I got this recipe years ago from a very Southern older woman who did not give a hoot about how much sugar was in it at the time but you’re not going to be eating this entire thing yourself or at least I hope you won’t and what’s one.
Day right you can go back to your diet the day after Thanksgiving so now I’m going to add two eggs one at a time and I’ll whisk those in individually this was originally done with a mixer but a whisk will do just fine so you’re doing it one bowl it’s so simple okay I’m just going to add in about a teaspoon of vanilla extract and.
And then this is 60 G or 1/4 cup of milk you can also make this dairyfree or even vegan I’ll tell you about that in a second and I’ll also add a pinch or two of salt and then finally this is 1/4 cup or 57 G of melted butter and we’ll just whisk this all together my daughter is vegan and I made this for her last year and she absolutely loved it I replaced.
The egg with applesauce and the butter and milk with non-dairy butter and milk and then I got vegan marshmallows from either Trader Joe’s or Whole Foods it depends on where you can find them each year around this time okay I’m just going to dump this into a greased 9 by 13in baking pan actually this one I think it’s a little smaller than a.
9×13 um but it’s deeper but any size really will work I’ll just spread this out out evenly and I’ll set it aside for a minute while I make the streusel to make the streusel I’ve already got a half a cup or 70 G of Kim’s gluten-free allpurpose flour blend in this small bowl and I’m adding to that 1 cup or 200 g of brown sugar and 3 tbspoon or 42 G.
Of softened butter and naturally I picked a bowl too small so I’ll try to be careful when I’m mixing this I like to use a work at first and then get in there with my hand and make sure everything is well combined this isn’t actually a crunchy strucel it won’t end up crunchy it gets more like a gooey like I don’t know.
Melty Brown sugary yumminess that’s the only way I can explain it it’s really really good y’all okay I’ll just sprinkle this all over the sweet potato mixture and at this point you can actually cover this and refrigerate it for a few days if you want to make it ahead and you can also freeze it too the instructions are in the written recipe.
On the blog you just need to leave the marshmallows off until you’re ready to bake it and speaking of marshmallows what is arguably the best part of any sweet potato dish the marshmallows and I like to arrange these in neat little rows on top you don’t have to you can just scatter them about so we’ll bake this this for 30 to 35.
Minutes at 350 F or until the marshmallows are nice and deeply toasted just like this how good does this look I mean come on I know it’s a lot of sugar serve it as as a dessert if you’d rather but you really should try it at least once you won’t be sorry the sweet potatoes themselves are fluffy and soft and those marshmallows offer not only.
The crunch it needs but also a slightly melty gooiness that just can’t be beat so good y’all enjoy
