Gluten Free Sweet Potato Casserole Recipe

What's so great about this gluten-free sweet potato casserole? Spiced sweet potatoes, pecans, and marshmallows. This will be holiday favorite!


– 4 lbs. sweet potatoe – 1 stick (8 Tablespoons) unsalted butter, cut into four chunk – 2/3 cup brown sugar – 1/4 cup maple syrup – 1/2 cup half and half – 1 teaspoon vanilla extract – Salt, to taste (I like about 1 teaspoon of Kosher salt) – 1 teaspoon cinnamon – 1/2 teaspoon cardamom For the topping: – 6 cups cornflakes, crushed (Makes about 2 1/2 cups) – 2/3 cup chopped pecan – 1/3 cup packed brown sugar – 1/2 teaspoon cinnamon – 3 Tablespoons butter, melted – 3 cups mini marshmallow


Warm the oven up to 350 degrees. Clean and grease a 9-by-13-inch baking dish.

Step 1

Put the potato chunks in a pot of water and bring it to a boil. Boil for about 15 minutes, or until soft enough to pierce with a fork. Drain it.

Step 2

After putting the potatoes in a big bowl, add the butter and let it melt. With a potato masher, mix the brown sugar, maple syrup, half-and-half, and vanilla extract until the mixture is smooth.  

Step 3

You can add more salt, cinnamon, and cardamom to taste. Mix things together well. Cover the baking dish with the potato mixture.

Step 4

The cornflakes should be broken up in another large bowl. Warm up the butter and add the nuts, brown sugar, cinnamon, and mix them all together.  

Step 5

Cover the sweet potatoes with the cornflake mix. Take them out of the oven 20 minutes later, when they are golden brown and crunchy.

Step 6

On top of the crumbs, sprinkle marshmallows. Put the dish back in the oven for another 5 to 10 minutes, or until the marshmallows just begin to turn golden brown.

Step 7

Also See

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