Sweet Potato Casserole Dairy & Egg Free

This easy sweet potato casserole is dairy, egg, nut, and wheat free.

It's a holiday favorite in our family, and it perfectly accommodates all our food allergies.

This casserole can be made in the oven or slow cooker.

It transports and stays warm well in a slow cooker for parties and potlucks. 

See the simple recipe below!

 

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For church potlucks, our hearty go-to is often this sweet potato casserole in the crockpot.

But this recipe is also a must at our Thanksgiving and Easter family gatherings of a dozen adults and kids.

Loaded with dairy-free butter and cinnamon, and topped with marshmallows, not even the pickiest kiddos can resist. My kids love eating sweet potatoes this way.

My kiddo has milk allergy. Grandpa has wheat allergy. Cousins have nut and egg allergies. 

So we love that this is one dish all can safely enjoy. And they do!

My sweet sister-in-law has commented on how perfect these flavors are.

The perfect blend of warm and sweet flavors while still keeping the taste of the veggie as the main star.

Don't just wait for the next potluck or holiday.

Give this sweet potato casserole a go at your next Sunday dinner and see what the family says!

SWEET POTATO CASSEROLE RECIPE

Make sure you buy marshmallows safe for your food allergies.

Here's some of our favorite dairy-free butter.

And here are some delicious natural marshmallows.

Feeds 5-10 people. Double for a crowd.

INGREDIENTS 

5 large sweet potatoes
¼ cup dairy-free butter
¼ cup packed brown sugar 
½ teaspoon cinnamon
½ bag of mini marshmallows

OVEN-BAKED SWEET POTATO CASSEROLE

Bake or boil the sweet potatoes until fully cooked and soft, where a fork easily inserts all the way into the middle of your biggest potato.

Cut the cooked sweet potatoes in half and scoop the potato into a large mixing bowl. Toss the skins in the trash.

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

Discard any sweet potato fibers clinging to your mixer paddle or easily found in the mixture.

Spread the sweet potato mixture into a 9x13" baking dish.

Bake 30 minutes on 350 degrees.

Add marshmallows to the top and bake another 5-10 minutes until marshmallows are browned and puffy.

Serve hot and store any leftovers in the refrigerator covered for a couple days.

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

SLOW COOKER SWEET POTATO CASSEROLE

When feeding a crowd, like on Thanksgiving, we double this recipe and use the slow cooker.

The day before, we cook the potatoes and mix them with the dairy-free butter, cinnamon, and brown sugar.

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

Next morning, we pull them out and bring them to room temperature.

Then we heat them in a slow cooker on the low setting for a 3-4 hours.

To transport to Grandma's, we unplug the hot potatoes and plug back in at Grandma's house. We top with the marshmallows 15 minutes before serving. 

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

Not that I know from experience. HA!

Hope your family loves this dairy-free, egg-free, nut-free, wheat-free, allergy-friendly sweet potato casserole as much as we do!

You can save this casserole recipe on Pinterest for later.

And here are more allergy-friendly Thanksgiving recipes you may enjoy! 

This was originally posted in August 2013.