Vegan Sweet Potato Casserole with Macadamia Nuts

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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! 

Hero shot - Pumpkin Macadamia Nut Sweet Potato Casserole

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? 

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

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. 

Ingredients for vegan sweet potato casserole in small white bowls
  • Sweet PotatoesYams 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! 

FIRSTCook 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.

SECONDBlend. 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.

Pureed sweet potatoes in a blender with non-dairy milk and other ingredients for a vegan sweet potato casserole

THIRDCombine 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.

vegan sweet potato casserole in a baking dish without topping

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.

SIXTHBake 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.

Pro Tip

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. 

overhead image of baked vegan sweet potato casserole

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. 

Pro Tip

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

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

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. 


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

  • Diet:


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!



  • 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

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. 




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