Pumpkin Pie Sweet Potato Casserole with Coconut Pecan Crumble
Gluten-Free
Dairy-Free
Paleo
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 minutesmins
Cook Time: 2 hourshrs
Servings: 6servings
Ingredients
Pumpkin Pie Sweet Potato Casserole
3medium sweet potatoes/yams2-3 inches/5-8cm in diameter
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!
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.