Gluten Free Sweet Potato Casserole with Marshmallows and Walnuts

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Creamy, cozy and topped with crunchy caramelized walnut layer, this Gluten Free Sweet Potato Casserole is the perfect holiday side dish or dessert! It's a nostalgic favorite that brings warmth and comfort to every bite.

When it comes to holiday side dishes, this gluten free sweet potato casserole is always a standout in our house. It's naturally sweet, buttery and full of warm cinnamon flavor. The addition of the toasted walnuts takes it to the next level with just the right amount of crunch in every bite.

This gluten free sweet potato casserole is easy to prep ahead and can be warmed up right before a holiday meal or made as a side dish for a weeknight dinner. The use of canned yams cuts down on so much prep time. It pairs so well with these other sides like this Slow Cooker Mexican Street Corn, these Ham and Cheese Deviled Eggs or these Honey Roasted Baby Carrots.

This casserole strikes the perfect balance between sweet and savory and creamy and crisp. It is wholesome, heartwarming and I'm sure will be a permanent side dish in your holiday meal rotation.

WHY YOU'LL LOVE THIS RECIPE

• Amazing texture: It is the perfect balance with layers that are creamy and crunchy.

• Tastes incredible: Naturally sweet, buttery and warmly spiced with cinnamon and nutmeg.

• Easy side dish: Using canned yams to save on time, this dish comes together in just 40 minutes and is make ahead friendly.

• Crowd pleaser: From kids to adults, this is a favorite in our house. My kids love helping make the topping and sprinkling the marshmallows on top.

INGREDIENTS + SUBSTITUTIONS

• Canned yams: I am using one can of yams for this recipe. The canned yams save on so much prep time especially during the holidays.

• Evaporated milk: This type of milk is slightly caramelized and isn't too watery. It gives the casserole some richness and creaminess. I would advise using any other type.

• Softened butter: Adds richness and enhances all the sweet flavors.

• Sugar: Provides sweetness and balances out the earthy yams.

• Eggs: Binds and keeps the casserole together.

• Salt: Balances out and enhances all the flavors.

• Vanilla: A hint of vanilla pairs well with the yams.

• Spices: Ground nutmeg and cinnamon give this casserole all the warm and cozy feels.

• Mini marshmallows: I love the brand Dandies. They are naturally gluten free and vegan friendly.

• Topping: Butter, brown sugar and chopped toasted walnuts (or any other type of nut)

Scroll down to the recipe card below for quantities used.

HOW TO MAKE GLUTEN FREE SWEET POTATO CASSEROLE

Step 1: Preheat oven and combine casserole ingredients

Step 2: Make the topping

Step 3: Layer casserole

Step 4: Bake

Step 5: Toast the marshmallows

EMILY'S TIPS

• Drain your yams and mash well. Canned yams are packed with liquid and sugar so drain them to avoid an overly sweetened and watery casserole. You will also want to mash them well with a potato masher when combining with the other ingredients so that they have that creamy texture.

• Use toasted walnuts (or other nuts). This is technically an optional step but toasted walnuts will only elevate that crunch factor in this casserole.

• Layer the dish. The sweet potato layer comes first then the walnut topping then after baking the marshmallows.

• Watch oven when toasting marshmallows. The marshmallows toast up in just 1-2 minutes so if you don't want them burnt, please watch carefully.

• Make ahead. This is a great side dish to make ahead. Simply, follow the recipe card to make then place in an airtight container or cover with plastic wrap if made in the casserole dish up to 1 day in advance. When ready to bake, place in a 350 F oven and bake for 15-20 minutes.

SERVING SUGGESTIONS

This gluten free sweet potato casserole with walnuts pairs perfectly with classic holiday mains like this Honey Ham, this Dutch Oven Turkey Breast or a pork tenderloin. It's an easy side dish that's great alongside this Gluten Free Sourdough Stuffing or if you love potatoes like I do indulge in an extra potato side like these Creamy Red Skin Mashed Potatoes.

You can also enjoy it as a dessert! Yes, a dessert! Just add a scoop of Vanilla Honey Ice Cream or a drizzle of caramel sauce for a comforting after dinner treat.

STORAGE + REHEATING

Refrigerator: Store any leftovers in an airtight container in the fridge for up to 4 days.

Reheating: You can reheat individual portions in the microwave on 20-30 seconds or warm the entire dish in the oven at 350 F for 15-20 minutes if you made ahead.

RECIPE FAQ'S

Are canned yams the same as sweet potatoes?

Yes! Canned yams in the United States are sweet potatoes that have been peeled, cooked and packed in syrup. True yams are typically hard to find in American supermarkets.

Can I use fresh sweet potatoes instead of canned yams?

Go right ahead! The canned yams save on time but you can absolutely use cooked and mashed down sweet potatoes.

Can I substitute the walnuts with another nut?

Yes, pecans, almonds or even hazelnuts will go great too with this casserole.

How sweet is this gluten free sweet potato casserole?

In my opinion, it is moderately sweet. It is sweet enough to be eaten as a dessert but still balanced enough to enjoy as a side dish.

Can I prepare it in advance?

Yes, assemble up to 24 hours ahead, cover and refrigerate until ready to bake.

How do I prevent the marshmallows from burning?

Watch closely so the marshmallows are just toasted and don't get burnt. They only need 1-2 minutes under the broiler.

I hope you give this Gluten Free Sweet Potato Casserole with Marshmallows and Walnuts a try! If you do give this recipe a try, please let me know!

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