Real baked sweet potatoes, sweetened with molasses, topped with marshmallows and covered with a brown sugar streusel is like a party in every bite.
It has been over a decade since I stepped foot into a Boston Market but the memory of their Sweet Potato Casserole has stayed with me as one of my absolute FAVORITE things on their menu. I had to find a way to bring it back to our holiday table!
After a lot of tweaking and playing with the ingredients, I’ve come up with an amazing, Allergy-friendly & Vegan Sweet Potato Casserole. Typically, I make this in a large casserole dish for Thanksgiving, but I thought it would be fun to bake these in little ramekins so each person would have their own pretty little serving with the perfect amount of marshmallow streusel topping (because you know everyone scoops off the all of the top layer when served in a big dish).
Here’s just how easy it is to make your own Allergy-friendly Boston Market Sweet Potato Casserole:
Using your baked or microwave cooked sweet potatoes, mash them then add your butter and processed until smooth. Add in your flax egg (or 2 eggs), salt, cinnamon, nutmeg and vanilla and process until smooth. If you have a high-powered blender, like a Blendtec, this will work great for this part of the recipe. In fact, my entire blending process was done in the blender. Add in your dark brown cane sugar and canned coconut milk blend until everything is uniform.
If you use ramekins, an ice cream scoop will make the perfect serving size and will give you approximately 12 individual dishes. I used 1 1/2 scoops and got 8 servings out of it.
Top it Off
Now add your topping. Hopefully you’ve already made the streusel mix while the sweet potatoes were cooking, but if not, I’ll wait. It’ll only take a couple of minutes.
Combine together your flour (use GF Oat flour or GF All-purpose to keep this recipe Gluten-free), dark brown cane sugar, GF quick cooking oats, cinnamon and salt. Add in your softened butter and cut with a fork until crumbly. This mixture will be your top layer, over your marshmallows.
Now here’s the hardest part….waiting 20 minutes for it to bake. I know, I hate to make you wait, but you’ve heard the saying “Good things come to those who wait”, right? This is definitely one of those “good things”.
But while you’re waiting, check out some other allergy-friendly dishes you can add to your holiday table:
- The BEST Vegan Stuffing (seriously, I would not lie)
- Cauliflower Mashed Potatoes
- Cranberry Sauce with Candied Ginger
- Vanilla Pumpkin Swirl Cheesecake
Keep in mind, if you choose to put it all together in a large casserole dish, you’ll need to increase your baking time to 30-45 minutes where as the smaller ramekins cook in about 18-24. Keep your eye on it as it nears the end so your topping doesn’t burn. Just nice and toasted and melty is what you want.
I couldn’t quite wait for everyone, so I had to dig in! Another benefit of individual cups.
Velvety, warm sweet potatoes, sweetened & spiced then baked with an oatmeal cookie-like topping……YUM! You know another recipe that is yummy, these Paleo Sweet Potato Waffles from Perry’s Plate. This would be a delicious way to start your morning before you indulge in this casserole during dinner. 2 treats in 1 day!
- 2 large sweet potatoes, baked
- 1 banana, peeled and smashed
- 3TB. butter (Earth Balance vegan stick)
- 2 flax eggs (2 TB. ground flax meal + 6 TB. warm water)
- 1/2 tsp. sea salt
- 1/2 tsp. pure vanilla extract
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 C. dark brown cane sugar
- 1/4 C. canned coconut milk(culinary style, not light)
- Streusel Crust
- 1/2 C. all-purpose flour (gluten-free or oat flour)
- 1/2 C. dark brown cane sugar
- pinch sea salt
- 1 C. quick cooking, gluten-free oats
- 1/2 tsp. cinnamon
- 1/4-1/2 C. butter, softened (just enough to make crumbles)
- 2 C. miniature marshmallows (Dandies are Vegan & GF)
- Pre-heatoven to 350°.
- Wrap sweet potatoes in foil and place on a lined baking sheet. Bake 1 hour or until soft when pierced by a fork. OR pierce with a fork and cook in the microwave 6-8 minutes, until soft.
- Remove skins from cooled, cooked sweet potatoes. Add potato to a medium sized bowl with your banana then mash together in a bowl.
- Transfer to a high power blender .
- Add 3 TB. butter, flax egg mixture, salt, cinnamon, nutmeg and vanilla. Blend until uniform. Add brown sugar and canned coconut milk. Puree until smooth.
- To make your "Streusel Crust"
- Combine in a medium bowl, flour, dark brown sugar, oats, cinnamon and salt. Stir the dry ingredients together.
- Add softened butter and cut into flour blend until crumbly mixture is formed.
- Assemble casserole by scooping 1 Large, ice cream scoop size of sweet potato puree into ramekins. Top with 1/4 C. marshmallows. Press down slightly then pace Streusel topping on top of marshmallows.
- Bake at 350° for 18-24 minutes or until marshmallows are melted and crust is a light golden brown.