Vegan Gluten Free Sweet Potato Casserole
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This Vegan Gluten Free Sweet Potato Casserole is the perfect holiday side dish. It is sweetened with maple syrup and seasoned with cinnamon, cardamom and nutmeg. Top the casserole with marshmallows for a little added sweetness and a gorgeous toasted look!
Sweet potato casserole is one of the best side dishes for your holiday table. It pairs perfectly with a variety of main courses and has all the cozy flavors we love during the holiday season!
This vegan and gluten free variation is just as good as traditional sweet potato casserole and I bet no one will be able to tell the difference!
If you are looking for more side dish recipes, try my: Vegan Honey Balsamic Roasted Brussels Sprouts, Dairy Free Artichoke Lemon Pasta, and Honeynut Squash and Apple Soup.
Why You’ll Love This Recipe?
It is easy. This recipe is easy to make with simple ingredients and does not require any special skills. It is the perfect holiday side dish for someone who wants to impress without too much trouble!
It is delicious! The cinnamon, cardamom and nutmeg work so well with the sweet potatoes and maple syrup. This combination of flavors not only tastes amazing, but it smells great while it’s baking too!
The marshmallow topping. Can you even resist anything topped with toasted marshmallows? This is definitely one of the best things about this recipe. The sweet, slightly crispy marshmallow top is appealing to nearly everyone!
Ingredients
Here are notes about the ingredients needed to make this classic recipe. All of these ingredients can be found at your local grocery store or an online retailer.
Sweet potatoes: You will need 5 medium to large sweet potatoes.
Coconut milk: Full fat coconut milk is a great dairy-free option for this recipe.
Maple syrup: Use pure maple syrup.
Vanilla extract
Cinnamon
Cardamom
Nutmeg
Salt
Marshmallows: I like to use Dandies vegan marshmallows.
Get my favorite Dandies Vegan Marshmallows.
Step-By-Step Instructions
Here is how to make this perfect side dish.
Step 1: Preheat the oven to 400°F and line a baking sheet with parchment paper.
Step 2: Using a fork, poke several holes into each sweet potato. Place sweet potatoes on the lined baking sheet.
Step 3: Bake the sweet potatoes in the preheated oven for 45-50 minutes or until you can easily insert a knife into the center.
Step 4: Remove the sweet potatoes from the oven and allow them to cool until you can handle them.
Step 5: Reduce the oven temperature to 350°F.
Step 6: Using a spoon, scoop out the sweet potatoes into a large mixing bowl, discarding the skins.
Step 7: Using an electric mixer, beat the sweet potatoes until smooth.
Step 8: Add the coconut milk, maple syrup, vanilla, cinnamon, cardamom, nutmeg, and salt. Continue to mix until fully blended and creamy.
Step 9: Transfer the sweet potato mixture to a casserole dish and smooth the top with a rubber spatula.
Step 10: Top with vegan marshmallows and bake in the 350°F oven for 20 minutes or until the marshmallows are slightly melted.
Expert Tips
Don’t forget to poke holes in your sweet potatoes. This helps prevent them from randomly bursting in the oven!
Baking the sweet potatoes in the oven heightens their sweetness and turns the natural sugars into a caramelized flavor!
Slice the sweet potatoes in half once you remove them from the oven to allow them to cool quicker.
Use as many marshmallows on the top as your heart desires!
If you prefer the marshmallows to be a bit crispy, broil them for 2-3 minutes. Be sure to watch them closely though because they can burn quickly!
Variations
If dairy is not an issue, use whole milk or heavy whipping cream.
Sprinkle chopped pecans on top with marshmallows, if desired.
Use a potato masher instead or immersion blender instead of a hand mixer.
Serving Suggestions
Serve this as a side dish to a main course like turkey, chicken or beef. This makes a great addition to your holiday menu!
Frequently Asked Questions
Can I use canned sweet potatoes or yams?
Yes. Follow the recipe starting with the part where you add the coconut milk, maple syrup and seasonings.
Does this recipe have to be made gluten free and vegan?
This recipe is naturally gluten free. If you are not concerned about making this recipe vegan, you can use whole milk or heavy whipping cream in place of the coconut milk and regular marshmallows instead of vegan.
What can I do with leftovers?
Store completely cooled leftovers in an airtight container, or tightly covered with plastic wrap, in the refrigerator for up to 5 days. Reheat on the stove or in the microwave until heated through.
More Easy Side Dishes
Peachy White Balsamic Chicken: White balsamic vinegar compliments the juicy peaches so nicely, making this sweet and savory dish anything but boring!
Dairy Free Green Goddess Cabbage Salad: Olive oil, nutritional yeast and walnuts that give this salad a creamy consistency that you won’t be able to stop eating!
Fall Harvest Salad with Apple Cider Dressing: This fall harvest salad is made with an array of seasonal fruits and veggies.
If you make this recipe, don't forget to TAG me on Instagram or come back and leave me a 5-star rating and a comment!