Gluten and Dairy free Sweet Potato Casserole (Edit recipe)

hollysbestlife

264 recipes
|
609 followers

A classic sweet potato casserole made gluten- and dairy-free. Perfect for any holiday or family gathering.

Share

Save

PREP TIME

25 minutes

COOK TIME

45 minutes

INGREDIENTS

11

Serves: 12

Ingredients

3 cups Sweet Potato, mashed
0.25 cup Almond Milk
2 whole Eggs
.25 cup Pure Maple Syrup
2 Tbsp Coconut Oil
1 tsp Vanilla Extract
1 tsp Cinnamon, Ground
.5 tsp Nutmeg
0.25 tsp Ginger, Ground
1 Tbsp "Cinnamon Roll" Faux Joe Coffee Alternative (Loose Leaf) - Sip Herbals
2 cups Mini Marshmallows

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prepare the potatoes: In an instant pot place 2-3 medium sweet potatoes with 1 C water. Steam for 25-30 min.
Let cool, peel and mash them in a large mixing bowl.
Mash the sweet potatoes until smooth. Add almond milk, maple syrup, melted coconut oil, eggs, vanilla, cinnamon, nutmeg, and a pinch of salt. Mix until creamy.
Spread the sweet potato mixture evenly into a greased 9x13-inch baking dish.
Bake uncovered for 25–30 minutes or until the topping is golden brown top with marshmallows and bake for another 10-15 mins.
Let the casserole cool slightly before serving. Perfect as a side dish for holiday meals

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	158
Fat:	2 g
Carbohydrates:	32 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	52 mg
Fiber:	4 g
Sugars:	15 g
Sugar Alcohol:	0 g
Calculated per serving.