When you try this gluten free sweet potato casserole, you'll never look back! Smooth and creamy with a crunchy AND gooey topping, it's sure to please everyone. I've made it gluten free so no one has to miss out on this fabulous Thanksgiving casserole!!!
3tbsp (42 g)butter, softened(non-dairy butter may be substituted)
1 10-ounce bag (283 g)large or mini marshmallows(for vegan, substitute with vegan marshmallows)
Preheat oven to 350° F. Grease a 9 by 13-inch baking dish and set aside.
Combine mashed sweet potatoes with sugar in a mixing bowl (using a stand or handheld mixer, or with a wire whisk). Beat until smooth. Add eggs, one at a time, beating well after each. Continue to beat for another 2-3 minutes on medium high. Slowly add vanilla, milk, and salt. Stir in melted butter.
Pour into prepared baking dish and smooth the top.
In a small bowl, combine all streusel ingredients until crumbly. Sprinkle crumbs on top of sweet potatoes evenly. Top with marshmallows in a single layer.
Bake for 30-35 minutes, or until marshmallows are toasted.
*An easy way to cook sweet potatoes is to bake them whole. Prick whole, unpeeled potatoes all over with a fork. Place on a baking sheet and bake in a 400 degree F oven for about an hour, or until soft. Bigger sweet potatoes will take longer. Allow to cool slightly before scooping out flesh and mashing. Boiling and draining sweet potato cubes is another way. Or canned sweet potatoes can be used in place of fresh. **See above (in post) for how to make ahead and/or freeze.