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.
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.
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