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White casserole dish filled with vegan sweet potato casserole with a corner missing and a serving spoon

Vegan Sweet Potato Casserole with Macadamia Nuts

  • Author: Lindsay Cotter
  • Total Time: 33-37 minutes
  • Yield: 7-8 servings 1x
  • Diet: Vegan


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!


Units Scale
  • 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
For the Topping:
  • 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


  1. Preheat the oven to 400 degrees Fahrenheit. Grease or butter an 8×11 or 9×13 casserole pan, and set it aside.
  2. 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.
  3. 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.
  4. Pour the batter into the prepared casserole pan, and let it bake for 20 minutes at 400 degrees Fahrenheit.
  5. 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.
  6. Pour the topping into a bowl, and add melted butter or oil. Mix together.
  7. 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.


  • 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


  • 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