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Sweet Potato Casserole

***CLICK HERE for my updated Sweet Potato Casserole***
We’ve been eating lots of sweet potatoes, we can’t get enough! So last night at dinner I decided to change it up a bit and make a sweet potato casserole.
My family went bonkers over this casserole (anyone used to play the board game called Bonkers when they were little?) – mainly because it had marshmallows on top! We don’t usually eat refined sugars or marshmallows but I gave in last night… but you are certainly welcome leave them off if you want.
In my opinion this casserole is perfect without the marshmallows. First of all, it’s simple to make. Secondly, the sweet potatoes are super creamy because I used SO Delicious coconut creamer (original) instead of heavy cream, then I sweetened them with orange juice, added some spices, and pureed it in a food processor to make them silky smooth.
Even if you don’t add the marshmallows or the coconut palm sugar (I recommend the sugar, SO GOOD caramelized on top!) you still should heat it up in the oven. Enjoy!

Sweet Potato Casserole
 
Please see my Pantry Essentials page for ingredient information.
Author:
Ingredients
  • 4 Large OR 5 Small Sweet Potatoes
  • ⅓ C SO Delicious Coconut Creamer, original
  • ⅓ C Orange Juice
  • ¼ C Earth Balance Butter (vegan) OR Earth Balance Coconut Spread (grain free & vegan)
  • ½ Tsp. Ground Cinnamon
  • ¾ Tsp. Ground Nutmeg
  • Dash of Cayenne, optional
  • 2 Tbsp. Coconut Palm Sugar OR Brown Sugar, optional
  • ¼ C Marshmallows, optional
Instructions
  1. Preheat oven to 375 degrees.
  2. Line a baking sheet with foil. Place sweet potatoes on lined baking sheet and prick several times with a knife. Bake 1 hour or until tender and you can easily insert a knife into the potatoes.
  3. When potatoes are cool enough to handle, scoop out the inside of the potatoes and place in food processor. Add the creamer, orange juice, cinnamon, nutmeg, cayenne (if using), and butter or coconut spread. Pulse until well combined and smooth. Taste and adjust ingredients as desired.
  4. Pour mixture into a greased 7 x 11 inch baking dish. Sprinkle on the coconut sugar, if using.
  5. Then sprinkle on the marshmallows, if using.
  6. Bake for 15 - 20 minutes or until the top is nicely browned and potatoes are heated through. Serve immediately!

 

Here’s my baking picts 🙂

this post is part of Gluten Free Fridays

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Comments

  1. Charlotte Moore says:

    I put crushed drained unsweetened pineapple and coconut in mine. It also has eggs. On top I put brown sugar mixed with a little flour, pecans, and can also use butter to give it a crunchy like top.

  2. Charlotte-

    That sound delicious!!! I love the pineapple coconut combo, I’ll try it next time. Thanks!!!

    Cassidy

  3. This sounds great and I have it bookmarked for next week’s personal menu plan! YUM Thanks for kicking off the Gluten Free Fridays party this weekend! WOOT! We have some awesome recipes and they just keep coming!! So….Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 Cindy from vegetarianmamma.com

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