Low FODMAP Diet Sweet Potato Casserole Recipe

Low-FODMAP Sweet Potato Casserole

Prep: 20 minutes

Cook: 35 minutes

Servings: 15

Ingredients

• 3 pounds sweet potatoes
• 2 tablespoons unsalted butter
• 1/4 cup lactose-free whole milk
• 1/2 teaspoon pumpkin pie spice
• 2 tablespoons brown sugar, unpacked

Topping;

• 4 tablespoons unsalted butter softened
• 1/3 cup brown sugar
• 1/3 cup Better Batter All-purpose Gluten-free Flour*
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1/2 cup chopped pecans
• 1 tablespoon flax seeds
• 3 – 4 cups mini marshmallows 

Preparation

1. Preheat oven to 375°F. Grease an 8-x-11-inch casserole dish (2 1/2 quarts) with cooking spray or butter and set aside.
2. Scrub the sweet potatoes with a clean produce brush and rinse with cool water. Cut them in half lengthwise, then cut each half into quarters. Place them into a large pot and cover with water. Boil until tender (between 7 to 15 minutes – time to cook depends on the size of the potatoes). Drain sweet potatoes and return to the pot.
3. To the pot of sweet potatoes, add butter, low-FODMAP milk, cinnamon, brown sugar and mash with a potato masher until smooth. After mashing for a minute or two I used a hand mixer to help make the potatoes very smooth.
4. Use a rubber spatula to transfer the mashed potatoes to the prepared casserole dish and smooth over the top. Place in the oven for 5 minutes. While the sweet potatoes are heating, make the topping.

Topping:

1. In a medium bowl, combine butter, brown sugar, low-FODMAP flour, cinnamon, and salt. Next, mix in chopped pecans and flaxseeds.
2. Remove the sweet potatoes from the oven. Sprinkle top with half the streusel topping and 1 1/2 cups marshmallows. Top with the remaining streusel topping and marshmallows. Place into the oven for 10-15 minutes, or until the marshmallows are lightly browned and streusel is golden brown.