Incredibly tasty, Vegan Sweet Potato Casserole with Macadamia Nut is simple to make with dairy free ingredients and a coconut flake and macadamia nut topping. This gluten free easy sweet potato casserole will be your new favorite side dish for the holidays! AIP-friendly substitutes included!
Classic Casseroles
Who doesn’t love a good casserole recipe? From longtime favorites like Tuna Noodle Casserole and Green Bean Casserole to more adventurous options such as Chinese Cauliflower Fried Rice Casserole, there’s a casserole recipe for every occasion! However, one of my all-time favorite recipes is this vegan sweet potato casserole. No matter when I make it, it always brings back fond memories of good food and good times with family.
You see, it’s a healthy sweet potato casserole adapted from an original family holiday recipe that has been passed down for generations. The original recipe is made with just a few simple ingredients and is so incredibly tasty. However, admittedly, it’s not all that good for you. The original recipe is loaded with sugar, margarine, candied nuts, and of course marshmallows. Basically, it’s a combination of sweet potato pie and pumpkin pie. It’s every kids’ dream “vegetable” dish, right?
So, not wanting to break traditions, I decided to try my hand at lightening it up a bit, but I didn’t stop there! Oh no, I also gave it an allergy-friendly twist thanks to AIP ingredients and added nutrients for a wholesome sweet potato casserole marshmallow recipe the whole family can enjoy! I promise, it’s every bit as delicious as the original recipe, but you’ll have to find out for yourself!
Vegan Sweet Potato Casserole Ingredients & Alternatives
For this recipe, I took the original ingredients and made just a few simple swaps, and added some extra ingredients for more nutrients such as beta-carotene! Take a look below to find easy ingredient alternatives and learn how to make this recipe suitable for all your dietary needs.
- Sweet Potatoes – Yams could be used as well.
Nutrition Tip: Did you know that sweet potatoes come in a wide variety of colors including orange, white, and purple?! They can also help promote gut health, fight cancer, improve your vision, and more!
- Arrowroot Starch – If you don’t have arrowroot starch, tapioca starch can be used in its place.
- Whole Macadamia Nuts – Any nut you prefer can be used in this easy sweet potato casserole.
- Clarified Butter or Coconut oil – For a vegan sweet potato casserole, use refined coconut oil instead.
Foodie Swap: To maintain a buttery flavor, I recommend using cashews if you replace the macadamia nuts. Or, for a nut-free option, just add more unsweetened coconut flakes instead!
How to Make Healthy Sweet Potato Casserole
Unlike some casserole dishes that have a long list of complicated directions, this sweet potato casserole comes together easily when you follow the steps below!
FIRST– Cook the Sweet Potatoes. For the perfect baked sweet potatoes, start by pricking using a fork to prick holes in your potatoes. Then, place them on an aluminum foil-lined baking sheet, and bake them in the oven at 435 degrees Fahrenheit for 45-50 minutes or until they are tender.
SECOND – Blend. Once cooled, peel the sweet potatoes, and place them in a food processor or high-speed blender, pulsing until a smooth texture resembling sweet potato puree is formed.
THIRD – Combine Ingredients. Transfer all of the ingredients except for the toppings into a large bowl, and mix until they are evenly combined.
FOURTH – Bake. Pour the mixture into a greased baking dish, and let it bake for 20 minutes at 400 degrees Fahrenheit.
FIFTH – Make the Topping. While the casserole is baking, add the topping ingredients to a food processor, and pulse until a crumble-like topping is formed. Pour the topping into a bowl, and the melted butter or oil, mixing thoroughly.
SIXTH – Bake Again. Spread the crumble mixture on top of the casserole, and place it back in the oven for 8-12 minutes or until the top is golden brown.
Baking Tip: For a crunchier topping that’s richer in taste, feel free to use more nuts, and add a little extra coconut oil and coconut sugar to the crumble!
How to Make Healthy Sweet Potato Casserole AIP-Friendly
This was a largely requested recipe from our readers, and we were more than happy to provide it! Contrary to popular belief, transforming your favorite recipes into AIP-friendly dishes doesn’t take hours in the kitchen or strange elaborate ingredients. In fact, all you need are a few simple swaps! For example, to make AIP-friendly vegan sweet potato casserole, simply replace the nuts with extra coconut flakes, and substitute the butter with refined coconut oil.
Note: The best AIP, gluten free, and vegan replacement for eggs or regular flours, arrowroot or tapioca starch helps hold the rest of the ingredients together and gives this casserole a bit more shape.
What is AIP?
AIP stands for Autoimmune Protocol and is a way of eating that is intended to reduce symptoms such as inflammation and pain caused by autoimmune diseases like inflammatory bowel disease, celiac disease, rheumatoid arthritis, and more. Similar to the Paleo diet, following an AIP diet eliminates grains, dairy, eggs, and other ingredients listed here instead placing a focus on consuming meat, vegetables (excluding nightshades), coconut milk, dairy fermented foods, bone broth, and more.
Easy Sweet Potato Casserole Topping Options
This recipe calls for a macadamia nut and coconut flake topping, but feel free to experiment! For instance, you could use marshmallows instead of nuts, replace the topping with an oat crumble, or double the nuts for an extra rich flavor!
Perfect Pairings
We wouldn’t judge you if you made a full meal out of this healthy sweet potato casserole! However, if you want to pair it with a main course for a full meal, take a look at a few of our favorite options below:
Storage and Preparation
A common question I get is if this sweet potato casserole can be prepared ahead of time, and the answer is yes! Whether you want to refrigerate and serve in a few days or freeze this recipe for later, it’s the perfect make-ahead dish.
Refrigerator: Store your sweet potato marshmallow casserole recipe covered in an airtight container for 4-5 days.
Pro Tip: To prevent soggy casserole, keep the topping separate. Then, add it on top before you reheat your casserole.
Freezer: For the best results, prepare the sweet potato casserole, but don’t bake it! Instead, cover it with a double layer of aluminum foil, and store it in the freezer for up to 3 months. Then, when you’re ready to cook your casserole, let it thaw in the fridge overnight, and let it come to room temperature on the counter before baking it in the oven!
Frequently Asked Questions
The main difference between sweet potato pie and sweet potato casserole is largely in the crust and toppings. Pie doesn’t typically have any toppings other than whipped cream or coconut whip. Meanwhile, sweet potato casseroles are often made with a variety of toppings but do not contain any crust.
Although commonly used interchangeably in the United States, the two are actually very different vegetables. Take a look below to learn the difference!
Yams: These vegetables have a cylindrical shape with rough black or brown skin and have white or purple-colored flesh. They’re starchier and drier than sweet potatoes.
Sweet Potatoes: Existing in many varieties, sweet potatoes can have skin that is white, yellow, red, purple, or brown, and the flesh varies in shade from white to yellow, or orange. The two main varieties found in the U.S. are firm sweet potatoes and soft sweet potatoes.
Sure! If you want to save a bit of time, feel free to use sweet potato puree in place of sweet potatoes. Just keep in mind that the texture will vary slightly.
Vegan Sweet Potato Casserole with Macadamia Nuts
- Total Time: 33-37 minutes
- Yield: 7–8 servings 1x
- Diet: Vegan
Description
This Vegan Sweet Potato Casserole with Macadamia Nuts has all the flavors of everyone’s favorite holiday dish with simple, AIP-friendly ingredients everyone can enjoy!
Ingredients
- 400 grams cooked, peeled, diced sweet potatoes (2 large sweet potatoes or 3 cups chopped)
- 1 1/2 cups pure pumpkin puree
- 2 Tablespoons arrowroot starch or tapioca starch
- 5 pitted dates, chopped
- 1/2 cup maple syrup
- 2 Tablespoons melted butter or refined coconut oil
- 1/3 cup coconut or almond milk
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1 cup unsweetened coconut flakes
- 1/3 cup to 1/2 cup whole macadamia nuts, raw (See notes)
- 5 dates, pitted or 1/3 cup coconut sugar
- 3 Tablespoons (20 grams) coconut flour
- 5 Tablespoons melted clarified butter or refined coconut oil
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Grease or butter an 8×11 or 9×13 casserole pan, and set it aside.
- Place the cooked and peeled sweet potatoes in a food processor or blender. Blend them until they are smooth, and transfer the mixture to large bowl.
- Add the remaining ingredients (minus the toppings) to the bowl; pumpkin, starch, chopped dates, maple syrup, oil or butter, milk, spices, and vanilla. Mix until the batter is well-combined.
- Pour the batter into the prepared casserole pan, and let it bake for 20 minutes at 400 degrees Fahrenheit.
- While the base is baking, prepare the topping by combining the coconut, Macadamia nuts, dates (or sugar), and coconut flour in a food processor. Pulse the ingredient until a crumble topping is formed. Alternatively, mix the ingredients by hand or with a fork.
- Pour the topping into a bowl, and add melted butter or oil. Mix together.
- Spread the nut topping on the baked casserole. Place casserole back into oven at 400 degrees Fahrenheit for 8-12 min or until the top is golden brown. If the edges start to brown quicker than the center, simply cover the casserole with foil, and let it cook until the center of the casserole browns.
Notes
- For a more rich and buttery topping,grind 1/2 cup to 2/3 cup Macadamia nuts.
- For an AIP-friendly casserole, replace the nuts with extra coconut, and use refined coconut oil instead of butter.
- Prep Time: 5 minutes
- Cook Time: 28-32 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 359
- Sugar: 35 g
- Sodium: 168.7 mg
- Fat: 18.4 g
- Saturated Fat: 13 g
- Carbohydrates: 49.8 g
- Fiber: 6.2 g
- Protein: 2.9 g
- Cholesterol: 0 mg
Keywords: vegan, gluten free, anti-inflammatory, AIP, side dish, sweet potato, Thanksgiving, holiday side dish
I hope you enjoy my take on a vegan sweet potato casserole! If you make it and love it, be sure to let me know down in the comments below. Also, share your favorite holiday dish with me! I would love to know.
Cheers,
LC
This is a great side dish! I love the flavor the macadamias add!
★★★★★
yes, those are the best! so buttery!
We all loved this so much, especially the macadamia nuts! YUM!
★★★★★
awesome! SO glad Rob!
Thank you for sharing these delicious and wonderful food.
What a brilliant recipe!
Another wonderful recipe, and I LOVE the inclusion of macadamia nuts. They’re one of my favorites.
Also I appreciate you holding off on pumpkin until October. I didn’t think it was possibly but I think even more of you now. You’re the best.
haha well i appreciate you more for reading that whole comment. LOVE YOU!
I’m melting over that topping Linds! OMGeeee! All of this and that almond mix from Simple Mills looks scrumptious! I looove how good pumpkin and sweet potatoes are so good for us… growing up, our spc was loaded with marshmallows and sugar… tons of brown sugar. I’ve since made it healthier…. but you’ve shown me the way here! Brilliant!
you”d love it friend. care to come over for coffee and casserole? hehe
p.s the marshmallows.. haha how did that southern style dish even begin. LOL!
This looks incredible–ANY sweet potato dish wins me over! 😀 I do wish there were some vegan-friendly options (maybe an egg substitution/omission and coconut oil instead of butter?), but I can tell you’ve done an amaaaaazing job with this recipe. Cheers! XO
Oh you can totally use chickpea (aquafaba). I think that would work!
A seriously amazing creation by you and adding this to our Thanksgiving menu no doubt
woohoo!
I bet this one is a total hit at your family’s table Lindsay! We always have a sweet potato something for the holidays, so I’ll need to give this a try! I bet we’ll love the lighter version too!
LOVE Simple Mills!
Goodness! I love that nutty, crunchy topping! My kids normally shy away from sweet potato casserole, but I think they would be all over this recipe!
My mom makes an amazing sweet potato casserole for the holidays, but we might need to change it up this year and add this one too. Love that nut topping!
Thanks for remembering us up here in Canada hehe. I love the sound of this lighter sweet potato casserole. 🙂
I always remember you guys… eh?! hehe
This has me so PUMPED for fall cooking!!
I’m going to add this casserole to my list of things to make for Thanksgiving this year! Oh and your casserole dish is super cute!
Awesome! Let me know when you do!
In love with this!!!
I am loving this combination together!!
im not a huge fan of casserole type dish but you are convincing me to try this!
Yea! So glad I could convince. haha!
That was such a genius idea to swap out the normal topping with the Simple Mills mix; sweet potato casserole has to be one of my very very favorite fall dishes especially at Thanksgiving time. <3
I love this!
Love the macadamia addition!
I JUST made sweet potato casserole last week! The macadamia nuts in here are BRILLIANT friend! I love the use of Simple Mills too!
for sure! love all their mixes!
Lindsay, I love this pumpkin + sweet potato casserole. Pinning for the wonderful holidays ahead! 🙂
Just used macadamia nuts this morning 🙂 i LOVE THEM and this recipe is off the hook!
Thank you Hawaii for the macadamia nut inspiration! Yum!
haha yes!
OMG!!!!!!!!!!!!!!! That looks amazing & YES to macadamia nuts!! They are the one with most not so great fat & worst for you , right? I don’t care! 🙂
yep! they are soooo good for you but a little goes a long way. 😉
I think this looks amazing! and I can’t believe it’s Paleo!?
Gasp! I know. Paleo delicious
Oh I have the same rule about pumpkin – not until October 1! But hooray – here we are. And you’ve got this gorgeous, re-vamped casserole for us!
Oh yea! we so think alike! <3
“You make the best pie, Drake says!”
I love drake!
Confession: I always hate sweet potato casserole. It was SO sickeningly sweet. Yes, I’m basically the worst southerner ever. That said, you’re looks 100x better than the southern versions I grew up on. Don’t tell my mom…
yep, my thoughts exactly. I didn’t like all the sweetness and marshmallows. ICK! this taste like mac nut pumpkin pie. You’d love bro! Macro diet approved, yes? LOL!
I have tried some of simple mills products and love them but haven’t tried their baking mixes. I neeed to get my hands on this so I can try this recipe!!!!
aren’t they the best?!! You gotta try the almond flour mixes, for sure!
I’m saving this for Thanksgiving! It sounds amazing and we definitely need a healthier side on the table!
for sure! evens out the pie, right? LOL!
Oooh forwarding this recipe on to my mom… I don’t have the biggest sweet tooth, but she loves all things sweet potato / casserole!! 😉 Hugs, Lindsay!
Oh that’s awesome Sarah! Let me know if you do! Invite me, LOL!
Whoa! This sounds amazing! Perfect side dish or dessert for the season. Love your new casserole dish, too. 🙂
I love hearing from you friend! How are you? Been thinking about you! This casserole dish is so your style. Cute x 10. hehe