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Sweet Potato Bake

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This gluten and dairy free Sweet Potato Bake puts the “A” in amazingly delicious!¬† As the hubs says, it’s half vegetable, half dessert. The recipe calls for a sweet potato filling, crisp middle layer, and a marshmallow topping. It’s one big gooey and sweet side dish your Thanksgiving table needs! The texture, flavor, and smell of this baked dish will have guests asking for more.

A hand dropping marshmallows on top of a sweet potato bake dish.

Did you know there is post after post on Pinterest listing health benefits of sweet potatoes?!! Help your guests feel less guilty about eating this delicious bake by sharing some sweet potato health facts! Sweet potatoes:

  • are anti-inflammatory
  • boosts immunity
  • regulate blood sugar levels
  • detoxify heavy metals
  • ward off cancer
  • help you maintain a youthful glow (sign me up!)
  • and prevent heart attacks

Sweet potatoes do amazing work in your body so eat up with no guilt!

sweet potato bake on a fork

This dish is crazy easy to make and on Thanksgiving day, we need easy!

Most importantly I’m thankful my mother in law shared the recipe with me years ago. It became an instant Thanksgiving hit. And our Thanksgiving table is never complete without this sweet potato bake.

recipe steps

  • while the potatoes are boiling, prepare the crumble mixture. Use gluten free rolled oats for this recipe. Place the oats, all purpose gluten free flour, brown sugar, and cinnamon in a bowl. Cut in the butter with a pastry blender. After your crumble is well mixed, separate out 1 cup and set aside.
  • next chop the cranberries; I find it fastest to use my pampered chef food chopper. ¬†This is my kids’ favorite kitchen gadget. They beg to use it and with a fun recipe like this sweet potato bake, they can. I use my food chopper on a weekly basis for recipe projects. It’s one of my favorite kitchen gadgets and time savers!
  • when the sweet potatoes are tender, drain the water. Add the chopped cranberries and crumble mixture to the sweet potatoes. Once the mixture is well combined place it into an ungreased 1.5 quart casserole dish. Sprinkle the top of the casserole with the remaining 1 cup crumble mixture.
  • then bake uncovered at 350 F for 30 minutes. Be prepared… your house is about to smell like the most amazing Bath & Body fall candle. The smell alone will put you in a food coma. Your Thanksgiving guests all will be asking what is that amazing smell?!
  • after 30 minutes remove the dish from the oven and cover with a single layer of marshmallows. Return to the oven for 10-12 minutes. I beg you to set a timer. I have seen someone get distracted with other Thanksgiving dishes and forget the sweet potato bake in the oven. When they did open the oven door, the marshmallows were on fire, y’all. We had a great laugh, scraped off the burned marshmallows, and put on fresh ones. Just set a timer.
  • lastly your sweet potato bake is ready to eat when it leaves the oven.

more Thanksgiving recipes

Enjoy eating this amazing gluten and dairy free side dish on Thanksgiving or anytime of the year! You really can’t go wrong with this side dish.

Lastly let’s connect on social media and Pinterest. Tag me in your posts when using any of my recipes.

Eat well, feel well and bake well!

Jill

Sweet Potato Bake

Prep Time20 mins
Cook Time50 mins
Total Time42 mins
Course: Side Dish
Cuisine: American
Keyword: Dairy Free, Gluten Free
Servings: 8
Author: Eating Gluten and Dairy Free

Ingredients

  • 1/2 cup gluten free rolled oats
  • 1/2 cup gluten free all purpose flour
  • 1/2 cup packed brown sugar
  • 1 tsp cinnamon
  • 7 tblsp dairy-free butter
  • 2 19 oz sweet potatoes
  • 2 cups cranberries coarsely chopped
  • 2 cups mini marshmallows

Instructions

  • Preheat oven to 350F.  Boil 2 large sweet potatoes until tender.
  • Place rolled oats, almond flour, brown sugar, cinnamon, and butter in a bowl. Mix well. Measure out 1 cup and put aside.
  • In a large bowl, combine the sweet potato, chopped cranberries, and crumble mixture. Toss well. Turn into an ungreased 1.5 quart casserole dish.
  • Sprinkle with reserved crumble mixture.
  • Bake uncovered for 30 minutes.
  • Then cover with a single layer of marshmallows. Bake another 10-12 minutes.

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3 Comments

  • Lauren November 11, 2019 at 6:06 pm

    This sounds wonderful! Can you sub tapioca flour or gluten free all purpose flour in place of the almond flour? My LO has an almond allergy.

    Reply
    • Jill November 11, 2019 at 7:06 pm

      Lauren I’m so glad you reached out. Yes absolutely you can substitute fro the almond flour. I’d suggest a gluten free all purpose flour first. Enjoy and Happy Thanksgiving. Jill

      Reply
  • Jill November 26, 2018 at 12:21 pm

    Thanks for your comment Jennifer! Maybe the marshmallows will win the family over too! Enjoy.

    Reply

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