Yam Casserole with Pecan Streusel Topping (Grain-Free)
This is my healthier take on the traditional Thanksgiving yam casserole recipe. It has a delicious grain-free crumble topping made from ground pecans, a little arrowroot, coconut sugar, cinnamon, and real butter. I think the topping would also work on an apple or pear crisp/crumble. It could also be the streusel topping to an apple pie. Lots of ways to use it!
I like to use coconut sugar because it's a low-glycemic sweetener, meaning it doesn't cause huge fluctuations in blood sugar. Plus, I can't stand how sweet cane sugar is now! But I also don't crave sugar. Ever. When I was pregnant I craved raw sauerkraut, and I ate it daily. Large bowlfuls with quinoa, avocados, and toasted sunflower seeds. That was the staple of my first trimester! However, if you want to use something other than coconut sugar, you could try maple sugar or Sucanat.
Yam Casserole with Pecan Streusel Topping
Serve this healthier refined sugar-free and grain-free version of a traditional favorite at your next holiday gathering! It can easily be doubled and baked in a 9x13-inch pan for larger crowds.
If you are making this for Thanksgiving, you can do most of the prep work days ahead of time. Cut and steam the yams and place them into an 8x8-inch baking dish in the fridge, covered. Make the topping ahead of time too and refrigerate it. When ready to bake, you can toss it all together in less than 5 minutes.
Filling
Topping
filling:
- Preheat oven to 350 degrees F.
- Place the chopped yams into a pot and add a little water, cover and steam cook over medium heat until tender but not mushy; about 10 to 15 minutes, depending on how you cut them.
- Strain off the water and place the steamed yams into an 8x8-inch glass baking dish. In a separate bowl whisk together the juice, coconut sugar and arrowroot. Pour over the yams.
- Dot with butter (the butter will melt right away, this is good). Toss together using a large spoon.
- Now cover the dish and put it in the fridge if you are prepping this for another day. If not, proceed with the topping.
topping:
- Place the pecans into a food processor fitted with the "s" blade. Pulse until ground, but not ground too finely.
- Add the remaining ingredients and pulse until combined, this takes a little longer than the first pulsing. It should start to come together and hold together if you press it together with your fingers.
- Crumble it over the yam filling.
- Bake for 35 to 40 minutes. Serve warm.
Use this recipe in our Meal Planner
About the Author
Ali Segersten
Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University and a Master’s of Science in Human Nutrition and Functional Medicine from the University of Western States. She is a Functional Nutritionist, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Alissa is the founder and owner of Nourishing Meals®.Nourishing Meals Newsletter
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Comments
Just wanted to update and let you know how DELICIOUS it was. Thank you! This is now going to be apart of our family tradition. I found the apple cider gave it the perfect amount of sweetness and we enjoyed the creaminess of the butter. Absolutely terrific.
On my Thanksgiving recipe list this year, thanks for posting, it sounds superb!
This looks amazing...I just made a similar dish for Thanksgiving but yours looks ten times better! What a fabulous recipe; thank you for sharing.
I made the Yam Casserole with Pecan Streusel and it sure was a WOW facter! We had picked up some oganic yams and everyone loved this. This will become a regular wkly. recipe. Thankyou sooo much! Pam
This looks so good I think I could eat it for dessert! And I love how healthy it is, too. Perfect for someone like me who is trying to cut down on grains to get a better variety of nutrients in her diet. Thanks!
Thanks so much for this recipe! I found it in the nick of time. I was tempted to do the traditional marshmellow topping, but now I'm going to do half and half and hopefully please everyone (yah, right!).
Thank you Thank you Thank you!
Yummer's! I have a question about coconut oil, which has nothing to do w/this post. When measuring coconut oil, is the solid amount the same as the liquid amount? If I need 1/4 c of melted, do I measure out 1/4 c solid and just melt it? Can you melt it in the microwave or do I need to use the stove top? Sorry if these sound like silly questions. This way of cooking/eating is all new to me. But we resently found out our kids have some allergies so we are trying to change our eating habits. Not an easy thing to do w/6 kids. :o) Thanks for your help. Love your blog!
Fantastic!!
Looks incredible-I will be picking up some yams today!
This is delicious! I usually can't stand that traditional yam and marshmallow and brown sugar dish at Thanksgiving - too sweet! This recipe, however, is perfect!! Not too sweet and grain-free too!! Thanks for a great recipe!
Top anything with Pecan Streusel, and I'm pretty sure that means I'll eat it. :) Thanks so much for this delicious recipe, Ali! And Happy Thanksgiving!
this looks wonderfully luscious -- that pecan streusel is something I need to try!