Creamy Spiced Sweet Potatoes are topped with a layer of sautéed Pears and finished with a Crispy Streusel with Fresh Coconut, Pistachios and Macadamia Nuts. A Delicious savory Sweet Potato Pear Crumble that is crave-worthy.
This Side-Dish is Hard to Resist!
A LAYERED CASSEROLE (I make in a soufflé dish)
Layers:
- Creamy Sweet Potatoes
- Sautéed Caramelized Pears
- Coconut Streusel Crumble (with pistachios and macadamia nuts)
Looks Decadent – but will not break the “calorie bank!”
- Recipe is Gluten Free and Vegan – so all will enjoy for Thanksgiving!
Four Elements to this Recipe (that makes it special):
- Bake Sweet potatoes – scoop out the flesh, discard the skins; add to food processor
- Make Coconut Milk Mixture while the potatoes bake. Pureé the sweet potatoes in a food processor – add the mixture – staining the solids and blend until very smooth. Add to an oiled soufflé (or casserole) dish
- Sauté Bartlett Pears (with skins on) until softened and caramelized. Add these to the sweet potatoes in an even layer
- Make the Coconut Streusel with pistachio and macadamia nuts. Add in 3/4 inch dollops over the pears, leaving a little space in between them.
- Bake at 350 degrees, or until the streusel is golden and crispy, and the sweet potatoes are warm and cooked through, about 20 minutes.
I’m using Laurel & Ash Farm Very Dark | Strong Maple Syrup (wood-fired and bottled in the Hudson Valley) I use this all season long delicious!
Let’s Make the Casserole!
Note from Karen:
This recipe is Dairy Free and Gluten Free.
~ Feel free to swap heavy cream for coconut milk, butter of coconut oil, and regular flour for gluten free… make to suit your taste and dietary needs.
I feel this recipe is excellent for a general crowd.
Add to the pureéd sweet potatoes
Souffle Dish / Casserole Dish:
I use a ceramic 8″- 2 quart capacity soufflé dish, or you can use a 9″ x 13″ baking pan.
Make the Coconut-Pistachio Streusel Topping:
Fresh Coconut, Light Brown Sugar, Coconut Oil and Gluten Free Flour (can use regular flour)
Time to Serve & Enjoy!
You will love 🧡 this wonderful layered Sweet Potato Casserole!
Karen
Also See:
See ALL MY: Thanksgiving SIDES
Holiday Sweet Potato Casserole with Sautéed Pears and Coconut Crumble
Creamy Spiced Sweet Potatoes are topped with a layer of sautéed Pears and finished with a Crispy Streusel with Fresh Coconut, Pistachios and Macadamia Nuts. A Delicious savory Sweet Potato Pear Crumble that is crave-worthy.
Equipment
- 1 soufflé dish or casserole pan
Ingredients
- 6 large sweet potatoes
Coconut Milk Mixture (for Puréed Sweet Potatoes)
- 1 cup coconut milk , not "lite"
- 2 tablespoons pure maple syrup
- 1 tablespoon virgin coconut oil
- 1/2 teaspoon pumpkin pie spice
- 2 medium bay leaves
- 1 medium cinnamon stick, (optional)
- 1/8 teaspoon sea salt
Pears:
- 2 large Bartlett pears, I use one green, one red
- 1 1/2 tablespoons virgin coconut oil
- 1/4 teaspoon cinnamon
- 2 tablespoons pure maple syrup
Coconut Streusel Topping:
- 1/4 cup virgin coconut oil, cold and firm, not liquid
- 1/4 cup gluten free flour blend, (or regulat flour)
- 1/4 cup light brown sugar
- 6 tablespoons fresh coconut meat, coarsely chopped 1/2" pieces
- 2 tablespoons shelled pistachio nuts, chopped small pieces
- 2 tablespoons macadamia nuts , chopped small pieces
Instructions
Note from Karen:
- There are 4 components to this recipe. All can be made ahead of time, and put together when baking the casserole.
Bake Sweet Potatoes:
- Preheat oven to 400 degrees. Wash and dry potatoes. Prink them all over with the tines of a fork, add to a baking tray. Bake until softened and cooked through, about 45 minutes (depending on size.)
Coconut Milk Mixture (for Puréed Sweet Potatoes):
- Make this while the sweet potatoes bake. Add all seven ingredients to a medium sized heavy pot. Bring to a boil, then turn down to a simmer – cook for 5 minutes. remove from heat, set aside.
Pureé Sweet Potatoes:
- Let sweet potatoes cool slightly. Scoop out the potatoes from the skin with a large spoon and add to the bowl of a food processor.Pureé the sweet potatoes for 30 seconds, scrape the bowl. Add the Coconut Milk Mixture to the bowl – staining out the solids. Pureé until very smooth, about 30 additional seconds.
- Grease a souffle dish with coconut oil. Add the Sweet Potato Pureé, smooth the top.
Saute Pears:
- Cut pears in half. Core them and cut each into 4 pieces lengthwise. Cut into 1/3" slices. Add coconut oil to a 10" pickproof pan, raise heat to medium. When warm, add the pears, cinnamon and maple syrup, sauté for 5 minutes until caramelized and most – but not all syrup is dissolved.
Coconut Streusel Topping:
- Add the cold coconut oil, flour, light brown sugar, and coarsely chopped fresh coconut to a food processor. Pulse until the coconut is chopped in small bits. Add to a bowl and pinch together.Add chopped pistachio and macadamia nuts, pinch together. Set aside.
Put together and Bake the Sweet Potato Casserole:
- Preheat oven to 350 degrees. To the dish of the sweet potatoes, add an even layer of pears. Pinch the Coconut Streusel into 3/4" pieces and cover the pears leaving some space in between. Bake the casserole for 20 minutes until the streusel is golden and crisp, and sweet potatoes warmed through.
Notes
Souffle Dish / Casserole Dish:
I use a ceramic 8″- 2 quart capacity soufflé dish, or you can use a 9″ x 13″ baking pan. This recipe may not be reproduced without the consent of its author, Karen Sheer.
I use a ceramic 8″- 2 quart capacity soufflé dish, or you can use a 9″ x 13″ baking pan. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 294kcalCarbohydrates: 38gProtein: 3gFat: 16gSaturated Fat: 12gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 63mgPotassium: 575mgFiber: 6gSugar: 19gVitamin A: 17314IUVitamin C: 20mgCalcium: 61mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @azestforlife or tag #azestforlife!
Look fantastic. Going to make for Thanksgiving.
Hope it comes out as pretty as yours.
Thank you Rob. Think you will love the recipe!
😀Karen