Gluten-Free Sweet Potato Casserole Recipe (Dairy-Free) (2024)

FAQs

Why put egg in sweet potato casserole? ›

A really good sweet potato casserole filling should be light and moist, not dense. If it's dense, then you may not have added an often overlooked ingredient—an egg. An egg adds lift, structure and volume and makes the filling more custard-like.

If you are not adding eggs, you can thicken your sweet potato casserole by adding a bit of flour or cornstarch. You will need about 2-3 tablespoons of flour and 1 tablespoon of cornstarch.

Yes, sweet potatoes are also naturally gluten-free. However, as with regular potatoes, when cooking them, you need to ensure that there are no gluten-containing ingredients. Or, if you are craving gluten-free snacks like sweet potato chips, remember to read the label in case they have any additives with gluten.

To Store: Store sweet potato casserole covered in the refrigerator for 4-5 days. To Freeze: Prepare the sweet potato casserole completely, but don't bake it. Cover with a double layer of aluminum foil and freeze for up to 3 months.

Eggs (or not!)

– I've made this sweet potato casserole with and without eggs, both ways are delicious. The eggs act as a binder and gives the casserole a light and fluffy texture. Without eggs, the casserole doesn't have as much structure but it still silky smooth and tastes delicious.

The combination of structure and leavening is what gives baked goods their rise. The more eggs that are added, the stronger the physical protein bonds will be.

Eggs and cream help stabilize the dish and prevent it from becoming too runny (a common complaint with many sweet potato casserole recipes). Make it as smooth or chunky as you like!

If your sweet potato casserole turned out “watery”, its usually because you forgot to add eggs; you didn't let your casserole have enough time to set up after baking or you used fresh sweet potatoes and didn't boil them long enough before mashing.

Canned or frozen sweet potatoes may be substituted for the fresh form in any recipe calling for cooked sweet potatoes as the starting point. Canned sweet potatoes are generally smaller in diameter because of their better canning qualities.

Mayonnaise or “mayo” is typically made from naturally gluten-free ingredients: eggs, oil, vinegar, lemon and sometimes mustard/mustard seed or other spices. Mayo brands that have a gluten-free label have passed thorough testing and are safe to eat for people with celiac disease.

What yogurt can celiacs eat? ›

Some yogurt makers include anti-caking ingredients that contain gluten or gluten-containing mix-ins like cookie pieces or pretzels. When in doubt, stick to dedicated and certified gluten free brands like fa*ge, Stonyfield, and Voskos.

Depending on the size of your spuds, you'll need four to six sweet potatoes to get four cups.

No, yams and sweet potatoes are not the same. Yams have rough, dark brown skin that is often compared to tree bark, and their flesh is dry and starchy like a regular potato. Sweet potatoes have smooth reddish skin, softer flesh (when cooked), and a sweet flavor.

The difference is that sweet potato casserole can either have a toasted marshmallow top or a crunchy brown sugar/nut top and is made with brown sugar in the casserole. Sweet potato pie is made with white sugar, has nothing on top, but can be served with whipped topping.

The proteins in eggs coagulate or set at different temperatures. This results in thickening but it means that eggs must be cooked gently and heated carefully or they will scramble rather than thicken a sauce or other mixture.

Then to make it essentially string free, push the hot sweet potatoes through a good quality kitchen sieve with the back of a large spoon. After cooking the sweet potatoes run them through a ricer. Boil them chopped into large portions - skin on with a slit in the skin for easy peel back.

Adding egg yolks to a pot of mashed potatoes is an easy, dairy-free texture and taste upgrade that doesn't require any special techniques. The yolks harbor all the flavorful fats and emulsifying components and will thus effectively unify the fat and water in potatoes, translating to a smoother, uniformly creamy pot.

If your sweet potato casserole turned out “watery”, its usually because you forgot to add eggs; you didn't let your casserole have enough time to set up after baking or you used fresh sweet potatoes and didn't boil them long enough before mashing.