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    Sweet Potato Casserole

    Jump to Recipe Print Recipe

    I love taking classic dishes and giving them a healthy twist, and this sweet potato casserole is no exception! It’s healthy, gluten free, vegan, and freaking delicious! 

    Growing up, my family never made sweet potato anything. In fact, I didn’t even try a sweet potato until my thirties, and the first time I had one, I was not  impressed. But then I learned to cook them myself, and now I can’t get enough!

    Traditional sweet potato casseroles are loaded with butter and brown sugar, which taste delicious, but they are not very healthy. So I decided to take this classic dish and give it a healthy makeover, and I couldn’t be happier with it!

    This recipe does not use butter or brown sugar, but it’s still creamy and sweet! 

    So here’s what you’ll need:

    • 3 pounds sweet potatoes, peeled and cut into cubes
    • ¾ cup maple syrup
    • 1 teaspoon vanilla extract
    • ¼ teaspoon cinnamon
    • Pinch of salt
    • ½ cup chopped pecans
    • 2 cups mini vegan marshmallows

    Directions:

    Preheat oven to 375°F

    Place cubed sweet potatoes in a pot of water and bring to a boil, continue cooking for about 15 minutes, until fork tender

    Drain the potatoes and add them to a large mixing bowl

    Add maple syrup, vanilla, cinnamon, and salt to the potatoes, and mash using a hand masher or electric mixer until smooth

    Fold in pecans and add mixture to a greased 9x13 baking dish

    Top with marshmallows and bake at 375° for about 25 minutes, until the marshmallow are golden brown

    Notes:

    • Vegan marshmallows do not melt as well as regular marshmallows, so keep that in mind
    • Nuts are optional
    • Or you can eliminate the marshmallows if you want to lower the sugar content and keep the nuts
    • If you want them creamier, you can add in about ¼ cup vegan butter before mashing
    • If they’re too thick, add in unsweetened almond milk 1 tablespoon at a time until you get to your desired thickness

    Storing Leftovers:

    Store in an airtight container in the fridge for up to 3 days. They taste best reheated in the oven!

    More holiday recipes to try:

    Gluten Free Broccoli Cheese Casserole

    The Best Pumpkin Pie

    The Best Mashed Potatoes

    Canned French Style Green Beans Recipe

    Gluten Free Mac and Cheese

    Pumpkin Cheesecake Mousse

    Sweet Potato Casserole

    5 from 1 vote
    Print Recipe Pin Recipe
    Course Side Dish
    Cuisine American

    Ingredients
      

    • 3 pounds sweet potatoes peeled and cut into cubes
    • ¾ cup maple syrup
    • 1 teaspoon vanilla extract
    • ¼ teaspoon cinnamon
    • pinch salt
    • ½ cup chopped pecans
    • 2 cups mini vegan marshmallows

    Instructions
     

    • Preheat oven to 375°F
    • Place cubed sweet potatoes in a pot of water and bring to a boil, continue cooking for about 15 minutes, until fork tender
    • Drain the potatoes and add them to a large mixing bowl
    • Add maple syrup, vanilla, cinnamon, and salt to the potatoes, and mash using a hand masher or electric mixer until smooth
    • Fold in pecans and add mixture to a greased 9x13 baking dish
    • Top with marshmallows and bake at 375° for about 25 minutes, until the marshmallow are golden brown
    Keyword candied yams, healthy side dish, sweet potato casserole, thanksgiving
    Tried this recipe?Let us know how it was!
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    Shortcuts are always welcome in my kitchen!

    Hey y'all, I'm Jess and serving up delicious recipes your whole family will enjoy is my passion! So if you like taking shortcuts in the kitchen to produce easy delicious gluten free meals, you're in the right place!

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