Sweet Potato Casserole with Roasted Apples

Serves 8

I love how one ingredient can totally reinvent a classic dish. In this gluten-free sweet potato casserole recipe, soft roasted apples take sweet potatoes to a whole new level. It also doesn’t hurt to top it all with delicious pecans, brown sugar, holiday spices and, of course, toasted marshmallows.


  • 3 large Honey Crisp or Gala apples, peeled, cored, cut into 1-inch pieces
  • 2 tablespoons extra-virgin olive oil
  • 3 pounds sweet potatoes, peeled, cut into 1-inch pieces
  • 1½ teaspoons cinnamon, divided
  • ¼ teaspoon salt
  • 1 cup chopped mini marshmallows
  • ½ cup coarsely chopped pecans
  • ¼ cup light brown sugar, firmly packed
  • ½ teaspoon ground ginger


Preheat oven to 350° F.

In a medium bowl, toss the apple pieces and olive oil. Pour out evenly over a baking sheet lined with parchment paper. Bake until soft and fork tender, about 25-30 minutes.

Meanwhile, place sweet potatoes in a large stockpot. Fill with water until the sweet potato pieces start to float. Bring to a boil over high heat. Turn the heat down to medium and cook until the pieces can easily be pierced with a knife, about 5-7 minutes. Reserve ½ cup of liquid before draining the sweet potato pieces in a colander.

Return potato pieces to the pot and add ½ teaspoon cinnamon, salt and the reserved cooking liquid. With a hand mixer, blend until smooth. Then stir in roasted apple pieces.

Grease an 8 x 8-inch baking dish. Pour in sweet potato mixture and spread out evenly.

In a small bowl, mix together marshmallows, pecans, light brown sugar, ginger and the remaining 1 teaspoon cinnamon. Pour evenly over the sweet potato mixture. Bake for 20-23 minutes, or until hot and bubbly. Then broil for 1-3 minutes, just until the marshmallows are toasted.  Be careful not to burn the pecans. Serve immediately.

Make-ahead tip: Make the sweet potato-apple mixture the morning of the party. Put the lid on and keep the pot on the back burner. When you’re ready, just warm it up over medium-low heat before assembling the casserole.

Nutrition Analysis: 320 cal, 9 g fat, 0 mg chol, 170 mg sodium, 59 g carbs, 8 g fiber, 26 g sugar, 4 g protein.

Lauren Marie, who writes the popular gluten-free food blog LaurenMarieGlutenFree.com, never lets her gluten allergy hold her back from enjoying the delicious things in life.