What’s the difference between sweet potato pie and sweet potato casserole?

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.

What’s the difference between yams and sweet potatoes?

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.

Can I use sweet potato puree?

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

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

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

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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