19 Nov 2012

The Author

Sheryl Goldstein
Sheryl is the founder of The No Gluten Solution: Feeding Family and Friends, which is the culmination of her talents, skills, and her personal desire to develop an effortless style of cooking good food, making her guests comfortable, and always having an excuse for a dinner party.


Sweet Potato Casserole

A Thanksgiving classic with a twist: marshmallows and brown sugar to keep the kids and traditionalists happy, and chunky for the grown-ups to have something to chew, while we still have our teeth.

Love the Marshmallows

Preheat oven to 375 degrees


  • 4 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch pieces
  • ½ cup packed golden brown sugar
  • 4 tablespoons maple syrup
  • 5 tablespoons butter
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 2 cups gluten-free marshmallows

Equipment: 13x9x2 glass baking dish, small heavy saucepan


  • Place potatoes in 13 x 9 x 2-inch glass baking dish.
  • Combine sugar, maple syrup, butter, cinnamon, salt and nutmeg in heavy small saucepan over medium heat.
  • Bring just to boil, stirring until sugar dissolves.
  • Pour over potatoes and mix until evenly coated.
  • Cover dish tightly with foil.
  • Bake for 50 minutes.
  • Uncover, baste potatoes and continue baking until potatoes are tender and syrup slightly thickens: about another 30 minutes.
  • Remove potatoes from oven and increase oven temperature to 500°F.
  • Baste potatoes and top with the marshmallows.
  • Return to oven and bake until marshmallows begin to melt and turn a light brown, about 3 minutes.

Serves 8





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