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Simple Sweet Potato Casserole

Such easy sweet potato casserole without dairy, egg, nut or wheat. Only 5 ingredients!

It’s a holiday favorite that everyone can enjoy in our family full of food allergies.

And it can be made in the oven or slow cooker, great for transporting to potlucks and parties.

See the super simple recipe below.

Sweet Potato Casserole Dairy-Free


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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 family gathering 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!

ramekin of sweet potato casserole allergy friendly


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.


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


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 9×13″ 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. 

sweet potato casserole allergy friendly


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!

Here are more allergy-friendly Thanksgiving recipes you may enjoy!

This was originally posted in August 2013.

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Monday 13th of November 2023

For the crockpot recipe, do you eventually add the brown sugar?

Jamie Kaufmann

Monday 13th of November 2023

Hi Tammy! I'm sorry, add the brown sugar with the dairy-free butter and cinnamon. Mix all together and then refrigerate. You're set! I made sure to clarity in the post. Thanks for the question. Hope you love it!


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!


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!


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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