Gluten-Free Sweet Potato Casserole with Mini Marshmallows and Sweet Potato Crisp
Servings: 10
Ingredients
For the Sweet Potato Base:
- 3 pounds sweet potatoes peeled and cut into chunks
- ½ cup milk of choice
- ¼ cup maple syrup
- 3 tablespoons unsalted butter or dairy-free butter
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon pure vanilla extract
- ½ teaspoon Kosher or fine sea salt
- 1 cup mini marshmallows
For the Topping:
- 2 cups Jackson’s Sweet Potato Chips lightly crushed
- 2 tablespoons butter or dairy-free butter melted
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Place the sweet potato chunks in a large pot of water and bring to a boil. Reduce the heat and simmer for about 15 minutes, or until fork-tender. Drain and return to the pot.
- Add milk, maple syrup, butter, cinnamon, nutmeg, vanilla, and salt to the warm potatoes. Mash until smooth and creamy.
- Gently stir in 1 cup mini marshmallows. They’ll melt slightly into the potatoes.
- Spread the mixture evenly into the prepared pan.
- In a medium bowl, combine crushed Jackson’s Sweet Potato Chips with the melted butter. Sprinkle evenly over the top of the casserole.
- Bake uncovered for 25–30 minutes, or until the casserole is bubbly and the topping is golden and crisp.
- Let rest for 5–10 minutes before serving.
Nutrition
Calories: 214kcal | Carbohydrates: 38g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 246mg | Potassium: 498mg | Fiber: 4g | Sugar: 14g | Vitamin A: 19395IU | Vitamin C: 3mg | Calcium: 67mg | Iron: 1mg
