Pumpkin Pie Sweet Potato Casserole with Coconut Pecan Crumble

I’m so in love with this amazing holiday side dish. Like obsessed. It’s just so delicious, easy to make, and healthy! I also love that I can make it the day before and just stick it in the fridge until it’s ready to bake! And when you’re ready it only takes 25 minutes in the oven. Perfect to throw in the oven right after the turkey comes out! And it bakes while the turkey rests! I mean, YES girl!

This recipe started as a complete accident. A few years ago I was making a small Thanksgiving meal for my husband and myself since we couldn’t be with family that year. My husband LOVES sweet potato casserole, so I knew I had to throw one together or else his Thanksgiving just wouldn’t have been complete. But I wanted it to be healthy, so I just planned on making mashed sweet potatoes, adding in a little coconut milk, topping with pecans and calling it a day.

But when I went to finish up the recipe I remembered I had some extra homemade pumpkin pie filling in the fridge from the day before. And I knew what needed to be done! And behold, the pumpkin pie sweet potato casserole was born! It turned out so well that I’ve been making it every year since. And I knew it was time to share it with y’all!

This recipe has just the perfect amount of sweetness, but isn’t so sweet that it’s like dessert. I mean, this is still a side dish. There will be plenty of pie later. I promise.

I hope you enjoy the recipe as much as my family does!

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Pumpkin Pie Sweet Potato Casserole with Coconut Pecan Crumble

• Gluten-Free
• Dairy-Free
• Paleo

5 from 4 votes

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Pumpkin pie meets sweet potato casserole in this easy, delicious holiday side dish! This recipe is perfect for your next Thanksgiving or Christmas celebration because it is healthy, super yummy, and so easy to make! You can even make it a day ahead of time! This recipe is completely paleo, gluten free, dairy free, and has no refined sugar!

Prep Time: 2 minutes mins

Cook Time: 2 hours hrs

Servings: 6 servings

Ingredients 

Pumpkin Pie Sweet Potato Casserole

• 3 medium sweet potatoes/yams 2-3 inches/5-8cm in diameter
• 1 cup pumpkin purée 250g
• 1/4 cup 60mL full fat coconut milk
• 2 Tbsp 28g grass-fed ghee, melted (sub coconut oil for strict dairy free/vegan)
• 1 Tbsp pure maple syrup
• 4 tsp pumpkin pie spice*
• 1 tsp vanilla extract
• 1/2 tsp sea salt

Coconut Pecan Crumble Topping

• 1 cup 105g whole raw pecans, chopped
• 1/3 cup 18g flaked coconut, roughly chopped
• 2 Tbsp 16g coconut sugar
• 2 Tbsp 28g grass-fed ghee, softened (sub coconut oil for strict dairy free/vegan)
• 1/2 tsp pumpkin pie spice
• Pecan halves for decoration about 8-10, optional

Instructions

• Roast sweet potatoes. Use a fork to poke a few holes in the top of each sweet potato. Place sweet potatoes in oven right on the middle oven rack. Place a sheet pan or piece of foil on the rack below to catch any drips so they don't burn on the bottom of your oven. Set oven to 425ºF (218ºC) and allow it to preheat with the potatoes inside. Roast for 45 minutes total, including the preheating time. Once the timer goes off, turn off the oven but don't open the door. Allow the sweet potatoes to sit in the hot oven for 30 minutes. Remove the sweet potatoes and allow to cool slightly. Set oven to 375ºF (190ºC) to preheat for the casserole. 
• Combine other ingredients in bowl. While the sweet potatoes are roasting, you can prepare all of the other ingredients in the casserole and also make the crumble topping! Grab a large mixing bowl and whisk together the remaining casserole ingredients to combine. 
• Make crumble topping. In a medium-sized mixing bowl, combine all of the crumble topping ingredients, except the decorative pecan halves. Mix well and try not to eat all of it before it goes on the casserole 😆. It's so good! 
• Add sweet potatoes to the casserole mixture. Once the sweet potatoes are done roasting and resting, remove the skin (it should come off very easily) and place them in the large mixing bowl. Mash well with a fork and stir well to combine. If you want a completely smooth casserole, you can break out the immersion blender at this point and blitz it all up. But I don't worry about that. It's delicious as is. 
• Assemble the casserole. Grease a medium-sized casserole dish (I use a 10.5x7.5" Staub ceramic baking dish) with ghee or coconut oil. Pour in sweet potato mixture and spread it out with a silicone spatula. Sprinkle with the coconut pecan crumble topping. Top with reserved pecan halves, if desired. 
• Bake at 375ºF (190ºC) for 24-26 minutes or until heated through and the topping has browned a bit (make sure to watch it so the topping doesn't burn). 
• Keep warm until serving. Remove from oven and keep warm by covering in foil or keeping it in a warm oven (<200ºF/93ºC).
• Enjoy!

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Notes

*You can also easily make your own pumpkin pie spice by combining 2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger, 1/8 tsp allspice, 1/8 tsp cloves.

The sweet potato roasting instructions are for sweet potatoes between 2 and 3 inches in diameter. If you can only find larger sweet potatoes, then they will need to roast for longer. Probably closer to 1 hour and then rest for 30-45 minutes in the hot oven. 

If making the day before, just assemble the casserole, cover tightly and refrigerate. Remove about 30-45 minutes prior to baking to allow it to come to room temperature.

Category:

• American
• Casseroles
• Christmas
• Comfort Foods
• Dairy-Free
• Fall
• Family Friendly
• Gluten-Free
• Paleo
• Side Dish
• Thanksgiving
• Winter

Author: Kit

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