2tablespoonsdairy free margarinesuch as Earth Balance
¼cupdairy free milksuch as oat milk
Preheat the oven to 425° F. Rinse and dry the sweet potatoes. Poke each of them with a fork 5-7 times. Place on a baking sheet or piece of foil and bake in the preheated oven for an hour. Insert a knife into the center of the potato; if it goes in easily, the potatoes are done. Remove from the oven and allow to cool.
Slice the potatoes in half lengthwise. Use a spoon to scoop out the flesh of the potato and put into a mixing bowl. Add the margarine, brown sugar, dairy free milk, cinnamon, nutmeg, and salt into the mixing bowl. Mix until potatoes are smooth and creamy. Transfer to a baking dish that holds about 8 cups.
Preheat the oven to 350° F. Bake potato mixture for 30 minutes in the preheated oven. Remove from the oven and top with 2 cups of mini marshmallows. Return to the oven and bake for another 10 minutes or until the marshmallows are to the desired toastiness. Serve immediately.
Nutrition facts for a one half cup serving: Total calories: 210, total fat: 2 grams, saturated fat: 0.5 grams, cholesterol: 0 mg, sodium: 178 mg, total carbohydrates: 46 grams, fiber: 6 grams, sugars: 14 grams (includes 6.5 grams added sugars), protein: 3 grams.
Gluten Free Sweet Potato Casserole https://www.eatingwithfoodallergies.com/gluten-free-sweet-potato-casserole/ Get more allergy friendly recipes at EatingWithFoodAllergies.com