Gluten-Free Sweet Potato Casserole Recipe (Dairy-Free) (2024)

FAQs

Why put egg in sweet potato casserole? ›

The egg is the all-important binder in a sweet potato casserole: it enriches and stiffens the mixture without making it heavy. Make sure to cool the mash slightly before adding the egg so it doesn't scramble, and to stir well so there are no streaks of cooked egg white in the finished dish.

Mix the sweet potato mixture thoroughly until creamy. Mix in the brown sugar, white sugar, cinnamon, cloves, ginger, nutmeg and butter. Add in the flour to thicken if needed and mix well.

To Store: Store sweet potato casserole covered in the refrigerator for 4-5 days. To Freeze: Prepare the sweet potato casserole completely, but don't bake it. Cover with a double layer of aluminum foil and freeze for up to 3 months.

Yes, sweet potatoes are also naturally gluten-free. However, as with regular potatoes, when cooking them, you need to ensure that there are no gluten-containing ingredients. Or, if you are craving gluten-free snacks like sweet potato chips, remember to read the label in case they have any additives with gluten.

Eggs (or not!)

– I've made this sweet potato casserole with and without eggs, both ways are delicious. The eggs act as a binder and gives the casserole a light and fluffy texture. Without eggs, the casserole doesn't have as much structure but it still silky smooth and tastes delicious.

Eggs and cream help stabilize the dish and prevent it from becoming too runny (a common complaint with many sweet potato casserole recipes). Make it as smooth or chunky as you like!

Boiling drains out flavor and also makes the sweet potatoes wet. If you bake the sweet potatoes and don't add liquid, you will not have watery sweet potato casserole. Add more potato and no liquid also you could use potato flakes to thicken them to the texture you like.

There are several ways to thicken a stew without using flour. By far the simplest approach is to use cornstarch. Dissolve a tablespoon or so (depending on the amount of stew—a little bit of cornstarch goes a long way) in a very small amount of cold water; then slowly stir that slurry into your stew.

Sprinkle the topping evenly over the sweet potato mixture, then pop it into the oven and let it bake for 40 to 45 minutes. You will know it's done when the topping is lightly browned and the center of your casserole is set and firm.

Sweet potatoes stored at temperatures above 60 degrees Fahrenheit will shrivel and become dry and stringy. Sweet potatoes may develop an off-flavor and the flesh may become discolored when stored at temperatures below 55 degrees Fahrenheit.

Are candied yams and sweet potato casserole the same thing? ›

While both are sweet sides, they are different. Sweet potato casserole involves mashing the potatoes, turning them into a custard of sorts, and then topping them with marshmallows and/or pecans before baking. We don't do any of this when making candied sweet potatoes!

The difference is that sweet potato casserole can either have a toasted marshmallow top or a crunchy brown sugar/nut top and is made with brown sugar in the casserole. Sweet potato pie is made with white sugar, has nothing on top, but can be served with whipped topping.

All types of plain cow's milk are naturally free of gluten. However, some dairy products are not gluten-free. Once flavorings or other ingredients have been added to milk it may no longer be gluten-free, so it's important to read the label to see if the product contains gluten or not.

Parmesan cheese is gluten-free. Provolone is gluten-free. Ricotta cheese is gluten-free. Swiss cheese is gluten-free.

The simple answer is yes — potatoes are gluten-free. Gluten is a type of protein found in wheat, rye, barley, and other grains. Potatoes aren't grains, they're a type of starchy vegetable. That's good news for people who can't tolerate gluten because they have celiac disease or gluten intolerance.

The proteins in eggs coagulate or set at different temperatures. This results in thickening but it means that eggs must be cooked gently and heated carefully or they will scramble rather than thicken a sauce or other mixture.

Eggs play an important role in everything from cakes and cookies to meringues and pastry cream — they create structure and stability within a batter, they help thicken and emulsify sauces and custards, they add moisture to cakes and other baked goods, and can even act as glue or glaze.

Adding egg yolks to a pot of mashed potatoes is an easy, dairy-free texture and taste upgrade that doesn't require any special techniques. The yolks harbor all the flavorful fats and emulsifying components and will thus effectively unify the fat and water in potatoes, translating to a smoother, uniformly creamy pot.

However, if you add too many eggs to your cake batter, then your end result could be spongy, rubbery, or dense. Like flour, eggs build structure in a cake, so they make a cake batter more bonded and dense.