Low Carb Sweet Potato Casserole
A paleo, keto, and sugar-free sweet potato casserole that mimics the classic Thanksgiving side dish using a clever mix of pumpkin and cauliflower.
Ingredients
Casserole Base
- 3 cups cooked and mashed pumpkin Canned pure pumpkin puree works perfectly. Sub with butternut squash or sweet potato puree if not strict low carb.
- 1 1/2 cups frozen riced cauliflower Thawed completely and pressed in a towel to remove excess water.
- 3 tbsp vegan butter or ghee
- 2 tbsp unsweetened almond milk
- 2 tbsp golden monk fruit sweetener Sub with brown sugar substitute or coconut sugar for paleo.
- 2 whole large eggs Sub with flax eggs for vegan.
- 2 tbsp coconut flour
- 1 tsp pure vanilla extract
- 1/8 tsp fine sea salt
Pecan Topping
- 1 1/2 cups toasted pecans Roughly chopped
- 3 tbsp melted vegan butter or ghee
- 2 tbsp almond meal
- 2-3 tbsp golden monk fruit sweetener Adjust to desired sweetness
- 2/3 tsp ground cinnamon
- 1/2 tsp pure vanilla extract
- 1/8 tsp nutmeg
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Lightly grease a large, oven-safe 9x13 inch baking dish.
- Ensure your thawed riced cauliflower has been pressed in a clean towel to remove excess water. In a food processor, pulse the mashed pumpkin and riced cauliflower together until unified.
- Add the vegan butter, almond milk, monk fruit sweetener, eggs, coconut flour, vanilla extract, and sea salt to the food processor. Blend continuously until the mixture is glossy and smooth.
- Pour the creamy mixture into your greased baking dish. Spread it out to reach every corner and smooth the top into an even, flat layer.
- In a medium-sized mixing bowl, toss together the chopped toasted pecans, almond meal, monk fruit sweetener, ground cinnamon, and nutmeg.
- Pour the melted vegan butter and vanilla extract over the dry pecan mixture. Toss gently with a fork until the butter coats every piece and the mixture resembles slightly sticky sand.
- Sprinkle the sweet, spiced pecan crumble evenly over your casserole base from edge to edge.
- Bake uncovered for 25 to 30 minutes until the center is completely set and the pecan topping is a deep golden brown.
- Remove from the oven and set on a wire cooling rack. Allow the casserole to rest for at least five minutes before serving so the starches can firm up.
Notes
Make-ahead tip: You can prepare the smooth pumpkin base a full day in advance. Spread it into your baking dish, cover tightly, and store in the refrigerator overnight. Mix the pecan topping and store it in a separate container at room temperature. Add the topping just before baking and add about 5 extra minutes to the cook time.