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Sweet Potato Casserole Dairy-Free, Egg-Free, Nut-Free

Perfectly easy sweet potato casserole. 

Dairy-free, nut-free, allergy-friendly.

And always a crowd-pleaser, always!

Sweet Potato Casserole Dairy-Free

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For Thanksgiving, one of the dishes my youngest kiddo requests as a must-have is sweet potato casserole.

My kids love sweet potatoes with butter, cinnamon, and marshmallows.

Who can blame them?!

And when we did serve our famous sweet potato casserole at Thanksgiving this year,

my sister-in-law commented on how perfect the flavors are.

Not too sweet. Not too fancy of a production.

Just a simple sweet potato casserole where you can still taste the sweet potatoes,

in all their sweet potato glory. 

This has definitely become a holiday staple for the extended family.

Kids love it. Adults love it. And leftovers are a must!

Did I mention nobody knows it’s dairy-free? Now that’s a food allergy win.

But don’t just wait for a holiday!

This is a fantastic side dish for Sunday dinner or anytime. 

SWEET POTATO CASSEROLE DAIRY, EGG, NUT FREE 

SWEET POTATO CASSEROLE INGREDIENTS 

5 large sweet potatoes
1/4 cup dairy-free butter
1/3 cup packed brown sugar 
1/4 teaspoon cinnamon
1/2 bag of mini marshmallows

HOW TO MAKE SWEET POTATO CASSEROLE IN A BAKING DISH

Bake or boil the sweet potatoes until cooked and soft.

Remove the peels from the sweet potatoes.

Mix together the peeled sweet potatoes, dairy-free butter, brown sugar, and cinnamon with an electric mixer.

Spread the sweet potato mixture into a 9×13″ baking dish.

Bake 30 minutes on 350 degrees.

Add marshmallows to the top for the last 10 minutes of baking. (optional)

Serve hot with melted marshmallows on top.

Below, see tips for making this in a slow cooker. 

 

allergy friendly sweet potato casserole

 

HOW TO MAKE SWEET POTATO CASSEROLE IN A SLOW COOKER

When we have to feed a big crowd, like on Thanksgiving, we often make these sweet potatoes in a slow cooker.

The day before, we cook the potatoes and mix them with the butter and cinnamon.

Then we spread them in the bottom of the crockpot and refrigerate covered.

Next morning, we pull them out and let them get to room temp for an hour.

Then we get them going in the slow cooker on the high setting for a 2-3 hours.

We have to transport them to Grandmas, so we unplug and plug back in at Grandma’s house, topping with the marshmallows 30 minutes before serving.

If anything goes awry, we can throw some in a bowl and heat in the microwave quickly.

Not that I know from experience. HA!

Hope your family loves this dairy-free sweet potato casserole as much as we do!

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Tracie

Wednesday 24th of November 2021

I’m making this tonight and serving it tomorrow for Thanksgiving will it be ok to put it in the refrigerator and warm it up for 10 minutes with marshmallows? I only baked it for 20 mins so I can have that extra 10mins.

Jamie Kaufmann

Wednesday 24th of November 2021

Hi Tracie, I'm also making it tonight! Yes, it's great in the fridge overnight. It may take longer than 10 min to reheat in the oven. Count on about 15-20 min for it to come to room temp. And then count on another 30 min or so to heat in the oven, with marshmallows last 10 minutes. We do it this way every year and I tend to not give it enough time to get completely hot. Sometimes we have to nuke it, lol. This year I'm doing it in the crockpot so I'll pull it out of fridge first thing in the morning and get it in the crock for about 4 hours. Hope that helps! Mine tastes perfect, hope yours does too!

Judy

Friday 10th of April 2020

Can olive oil be substituted for the dairy free butter?

Jamie Kaufmann

Monday 13th of April 2020

Hi Judy, I'd try coconut oil, but probably not olive oil. Let us know if you try!

blogging

Monday 21st of November 2016

Laura, that is perfect! I forgot about those!

Laura Pyle

Tuesday 8th of October 2013

Sorry if this is a repeat as I didn't actually click on all the recipe links...

Our favorite way to eat sweet potatoes is cutting them into fries. Then melt a few tablespoons of coconut oil in a 9x13 pan. Toss the potatoes in the coconut oil then sprinkle with cinnamon and about 1/2 teaspoon salt.Bake at 375 for 20, the brown under the broiler for an additional 5.My whole family loves these... even my super picky 6 year old!

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