Pumpkin Sweet Potato Casserole with Macadamia Nut Crumble! A healthier twist on a classic holiday side dish. Paleo friendly with a buttery light taste!
- 1 1/4 cups cooked, peeled, mashed sweet potatoes (2 large sweet potatoes)
- 1 1/3 cup (close to 14 ounce can) pumpkin puree
- 2/3 cup paleo pumpkin bread mix. By Simple Mills
- 1/2 cup maple syrup or coconut sugar
- 2 eggs, lightly whisked or beaten
- 1/4 c melted butter, non dairy butter, or refined coconut oil
- 2/3 cup coconut or almond milk
- 1/2 teaspoon ground ginger or 1 tbsp fresh ginger
- 1/2 teaspoon cinnamon
- pinch of pumpkin spice
- 3–4 tbsp coconut flakes or crushed mac nuts (optional)
- 3/4 cup unsweetened coconut flakes
- 2/3 to 3/4 cup whole macadamia nuts – raw
- 1/3 cup coconut sugar sugar
- 1/4 cup paleo pumpkin bread/muffin mix (almond flour baking mix) by Simple Mills
- 5 tbsp melted clarified butter or non dairy butter/ghee (see notes if using coconut oil)
- Combine all ingredients (minus the toppings) in a large bowl. Mix until batter in consistent and smooth. Pour into greased 8×11 or 9×13 casserole pan. Bake 20 min. at 400 degrees
- Remove from oven, then make topping.
- Combine mac nuts, flour mix, coconut sugar, and coconut in food processor. Pulse until a crumble topping is formed.
- Pour into a bowl and add melted butter or non dairy butter. Mix together. If you want to use coconut oil, see notes.
- Spread topping on baked casserole. Return to oven for 8-10 min or until golden brown. If edges start to brown quicker than the center, simply cover with foil and until center is pieces of the crumble are browned as well.
We use Simple Mills Almond Flour Pumpkin Bread mix. If you don’t have that available, I suggest checking out their other almond flour baking or cake mixes. Just add in a touch of pumpkin spice and 2 tbsp or so of coconut sugar.
If you are using coconut oil in the crumble, add a 1 tbsp at a time so the crumble keeps it’s texture. Only 1 or 2 tbsp should be sufficient. Too much oil can turn the crumble into a thick batter. I suggest using ghee or non dairy butter if possible for dairy free option.
Estimated Nutrition will vary depending on if using coconut oil or clarified butter. Nutrition shown based on using coconut oil.
- Category: side dish
- Method: baked
- Cuisine: American
- Serving Size: 1
- Calories: 385
- Sugar: 22g
- Fat: 23g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 65mg
Keywords: holiday side dish, sweet potato casserole, paleo, gluten free, dairy free, Thanksgiving