I'm talkin' 'bout the Southern-style version with crunchy pecan and brown sugar topping - no marshmallows on my table. When my family members were diagnosed as allergic to gluten (and one to the casein protein in milk), I mourned the loss of traditional holiday foods for them.
After I got the hang of cooking differently, I surprised them all with this gluten free, dairy free sweet potato casserole. They were thrilled! After the first year, though, I learned to set it apart from the rest of the food offerings and have my daughter label it with a cute "Gluten Free & Dairy Free" sign. Otherwise, the rest of the family could not tell the difference between it and "regular" sweet potato casserole and it was gobbled up before those it was especially intended for got any!
GF DF Sweet Potato Casserole
4 cups sweet potatoes, cooked, peeled, mashed
1 cup brown sugar
2 eggs, lightly beaten
1 1/2 teaspoon GF vanilla, such as Kirklands (Costco brand)
1/2 cup light coconut milk
1/2 cup melted GF DF buttery spread (I use Earth Balance or Smart Balance)
1/2 cup brown sugar
1/3 cup brown rice flour
1/3 cup melted GF DF buttery spread (I use Earth Balance or Smart Balance)
2 1/3 cup chopped pecans
Combine first 6 ingredients. Pour into a 1 1/2 to 2-quart casserole dish sprayed with cooking spray. Mix remaining ingredients and sprinkle evenly over top. Bake at 350º for 30-40 minutes, until hot and browned.