Please Pass Me The Sweet Potato Casserole... Dairy, Egg & Nut-Free, That Is!
I'm continuing our week of Thanksgiving recipes! If you missed yesterday's re-post, please click HERE for our allergy-proofed version of the Pioneer Woman's amazing cornbread dressing and cranberry sauce!
Today, I've got another one of my family's favorites on deck: sweet potato casserole. This old school side dish is a staple at most Thanksgiving tables, but the dairy and nut-filled traditional version is a no-go at our house! So, I've made a few alternations to bring you this allergy-friendly version that my family - those with allergies AND those without - absolutely gobbled up last year. In fact, I've already heard, "Mom, you're making that sweet potato stuff with the marshmallows again, right?"
The answer to my kids' question... YES, I sure am making this again. And, I'd love for you to try it, too. It couldn't be more simple, and I guarantee it will be a crowd-pleaser at your house, just like it is in ours!
Dairy, Egg & Nut-Free Sweet Potato Casserole
4 medium-large sweet potatoes (approximately 3 cups, mashed)
3 tbsp. dairy-free butter (I use Earth Balance, soy-free)
1/4 cup dairy-free half & half (vanilla flavored half & half would work great in this recipe!)
1/4 cup brown sugar
1 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp, cloves
1/2 tsp. Kosher salt
top with marshmallows
Heat oven at 350 degrees. Peel sweet potatoes and cut them into chunks. Boil, bake or microwave potatoes until they are soft (I microwave because I find it to be the easiest method). Mash potatoes up using potato masher or fork. Add remaining ingredients (through salt) to mashed potatoes and using a stand or hand mixer, and mix all together until well blended.
Bake casserole for 25-30 minutes, until heated throughout.
Take casserole out of the oven and set oven to "broil" setting. Sprinkle marshmallows on top and put back into the oven, until marshmallows are nicely browned on top (about 5 minutes). Set aside to cool and serve!