Sweet Potato Casserole (without the Sweet Potato)

Prep time: 20 mins      Cook time: 1 hr 20 mins      Rest time: 1 hr     Total time: 2 hrs 40 mins

Serves: 8+ people

This “Sweet Potato Casserole” is made with kabocha squash instead of sweet potato and other animal-based foods like pork rinds, ghee, milk, eggs, vanilla, and maple syrup.

sweet potato casserole


What you need to make Sweet Potato Casserole (without the Sweet Potato)

Ingredients:

Base:

  • Kabocha squash
  • Grass-fed ghee (or butter)
  • Milk (or cream)
  • Maple syrup (or raw honey (ASHLEYR for 10% off); Note: I recommend local or Manuka)
  • Eggs (ASHLEY20 for 20% off)
  • Nutmeg (optional)
  • Vanilla

Topping:

Marshmallows:

  • Gelatin
  • Raw honey (ASHLEYR for 10% off); Note: I recommend local or Manuka)
  • Water
  • Sea salt (ASHLEYR for 15% off)

Equipment:

(for the full recipe, scroll to the bottom)

Substitutions

If you want, you can use sweet potatoes in place of the kabocha squash.

sweet potato casserole

sweet potato casserole


How to make Sweet Potato Casserole (without the Sweet Potato)

If a visual will help, watch the Instagram Reel for this recipe.

sweet potato casserole

sweet potato casserole

Make your marshmallows.

I followed Heart & Soil’s recipe for animal-based marshmallows.

Pour 1/2 cup cold water into a small bowl and sprinkle in the gelatin (ASHLEYR for 10% off).

Mix well and set aside to bloom. In a few minutes, the mixture should be like a thick jelly paste.

In your small cooking pan, add the honey (ASHLEYR for 10% off), sea salt (ASHLEYR for 15% off), and the other 1/2 cup of water. Bring to a boil, then simmer for 7-8 minutes, stirring occasionally.

Note: Heart & Soil says to not allow the mixture to get over 240 degrees, but I wasn’t strict with this.

Once the honey-salt-water mixture is done simmering, add it to a mixing bowl along with the bloomed gelatin.

Beat on high with a hand mixer until it is the consistency of marshmallow fluff, about 8-10 minutes or so.

Spread the marshmallow fluff out in an even layer on top of a piece of parchment paper on your baking sheet.

Place in the fridge for 2-3 hours to set, then cut into small cubes for mini marshmallows to be used later.

sweet potato casserole


Boil and mash the kabocha squash.

With your vegetable peeler, skin your kabocha squash. Scoop out the seeds and chop the meat into cubes. It doesn’t matter what size you cut the pieces into as they will be boiled. Just don’t cut them too large as this will help the pieces boil faster.

Place enough water in your cooking pot that will cover the squash.

Bring the water to a boil. Once at a boil, add the squash pieces.

Boil until the squash is soft enough to mash, usually about 15-20 minutes or so.

Once the squash is cooked through, drain the water and mash the squash.

Set the mashed squash aside and allow it to cool.

Make the base.

Melt the ghee (amount listed under “base” ingredients) on your stovetop.

In your mixing bowl, add the mashed squash, melted ghee, milk, maple syrup, eggs, nutmeg, vanilla, and sea salt (ASHLEYR for 15% off) (amount listed under “base” ingredients).

Mix well until all ingredients are fully incorporated. Set aside.

sweet potato casserole

Make the topping.

In your blender, crush the pork rinds to a fine powder. Set the pork rind powder aside.

Chop the dates into small pieces.

Melt the ghee (amount listed under “topping” ingredients) on your stovetop.

In another mixing bowl, add the pork rind powder, chopped dates, melted ghee, maple syrup, and sea salt (ASHLEYR for 15% off) (amount listed under “topping” ingredients).

Mix well until all ingredients are fully incorporated. Set aside.

Put it all together.

Preheat your oven to 350 degrees.

In your baking dish, add the base. Use a spoon or spatula to smooth out the surface and make it even.

Add the topping over the base, using your fingers to break it apart into little pieces, similar to a crumble.

Bake the casserole.

Bake at 350 degrees for 30 minutes.

Once done, remove the casserole from the oven.

Top the casserole with your marshmallows.

Set the oven to broil and allow the marshmallows to melt and brown for about 60-90 seconds or so. Watch very closely, and remove as soon as the marshmallows start to brown.

Cool and serve.

Allow the casserole to cool for 10-15 minutes.

Note: I thought this casserole was best warm and fresh, but my husband preferred it at room temperature, so to each their own with temperature preference.

If there are leftovers, store them in an airtight container in the fridge for 3-4 days.


Tips to make the best Sweet Potato Casserole (without the Sweet Potato)

  • For the marshmallows, Heart & Soil says to not allow the mixture to get over 240 degrees, but I wasn’t strict with this.
  • I thought this casserole was best warm and fresh, but my husband preferred it at room temperature, so to each their own with temperature preference.

sweet potato casserole


Other favorite dinner ideas:

Street Gyro Bowls

Loaded Burger Bowls

Tropical Taco Bowls

Chicken Bacon Tacos

Cobb ‘Salad’ with Duck Fat Ranch Dressing

Simple Oxtail Soup

Sweet Potato Casserole (without the Sweet Potato)

sweet potato casserole

Sweet Potato Casserole (without the Sweet Potato)

This “Sweet Potato Casserole” is made with kabocha squash instead of sweet potato and other animal-based foods like pork rinds, ghee, milk, eggs, vanilla, and maple syrup.
Prep Time3 hrs 20 mins
Cook Time50 mins
10 mins
Total Time4 hrs 30 mins
Food Type: Dessert, Holiday, Side Dish, Snack
Cuisine: American
Diet Preference: Baked Goods, Desserts, Gluten-Free, Nightshade-Free, Nut-Free, Side Dish, Snack
Author: Ashley Rothstein

Equipment

  • Baking dish (9x13 recommended)
  • Blender
  • Mixing bowl
  • Cooking Pot
  • Vegetable peeler
  • Masher
  • Baking Sheet (if making marshmallows)
  • Parchment paper (if making marshmallows)
  • Hand mixer (if making marshmallows)
  • Small cooking pan (if making marshmallows)

Ingredients

For the base:

  • 3 lb kabocha squash
  • 4 tbsp ghee (or butter)
  • 1/2 cup milk (or cream)
  • 1/2 cup maple syrup
  • 2 large eggs
  • 1 tsp vanilla
  • 1/2 tsp nutmeg (optional)
  • 1 tsp sea salt

For the topping:

  • 5 oz pork rinds
  • 1 cup chopped dates
  • 1/4 cup maple syrup
  • 1/2 tsp sea salt

For the marshmallows:

  • 1 cup honey
  • 1 cup water
  • 3 tbsp gelatin
  • 1/4 tsp sea salt

Instructions

If a visual will help, watch the Instagram Reel for this recipe.

    Make your marshmallows.

    • I followed Heart & Soil's recipe for animal-based marshmallows.
    • Pour 1/2 cup cold water into a small bowl and sprinkle in the gelatin (ASHLEYR for 10% off).
    • Mix well and set aside to bloom. In a few minutes, the mixture should be like a thick jelly paste.
    • In your small cooking pan, add the honey (ASHLEYR for 10% off), sea salt (ASHLEYR for 15% off), and the other 1/2 cup of water. Bring to a boil, then simmer for 7-8 minutes, stirring occasionally.
    • Note: Heart & Soil says to not allow the mixture to get over 240 degrees, but I wasn't strict with this.
    • Once the honey-salt-water mixture is done simmering, add it to a mixing bowl along with the bloomed gelatin.
    • Beat on high with a hand mixer until it is the consistency of marshmallow fluff, about 8-10 minutes or so.
    • Spread the marshmallow fluff out in an even layer on top of a piece of parchment paper on your baking sheet.
    • Place in the fridge for 2-3 hours to set, then cut into small cubes for mini marshmallows to be used later.

    Boil and mash the kabocha squash.

    • With your vegetable peeler, skin your kabocha squash. Scoop out the seeds and chop the meat into cubes. It doesn't matter what size you cut the pieces into as they will be boiled. Just don't cut them too large as this will help the pieces boil faster.
    • Place enough water in your cooking pot that will cover the squash.
    • Bring the water to a boil. Once at a boil, add the squash pieces.
    • Boil until the squash is soft enough to mash, usually about 15-20 minutes or so.
    • Once the squash is cooked through, drain the water and mash the squash.
    • Set the mashed squash aside and allow it to cool.

    Make the base.

    • Melt the ghee (amount listed under "base" ingredients) on your stovetop.
    • In your mixing bowl, add the mashed squash, melted ghee, milk, maple syrup, eggs, nutmeg, vanilla, and sea salt (ASHLEYR for 15% off) (amount listed under "base" ingredients).
    • Mix well until all ingredients are fully incorporated. Set aside.

    Make the topping.

    • In your blender, crush the pork rinds to a fine powder. Set the pork rind powder aside.
    • Chop the dates into small pieces.
    • Melt the ghee (amount listed under "topping" ingredients) on your stovetop.
    • In another mixing bowl, add the pork rind powder, chopped dates, melted ghee, maple syrup, and sea salt (ASHLEYR for 15% off) (amount listed under "topping" ingredients).
    • Mix well until all ingredients are fully incorporated. Set aside.

    Put it all together.

    • Preheat your oven to 350 degrees.
    • In your baking dish, add the base. Use a spoon or spatula to smooth out the surface and make it even.
    • Add the topping over the base, using your fingers to break it apart into little pieces, similar to a crumble.

    Bake the casserole.

    • Bake at 350 degrees for 30 minutes.
    • Once done, remove the casserole from the oven.
    • Top the casserole with your marshmallows.
    • Set the oven to broil and allow the marshmallows to melt and brown for about 60-90 seconds or so. Watch very closely, and remove as soon as the marshmallows start to brown.

    Cool and serve.

    • Allow the casserole to cool for 10-15 minutes.
    • Note: I thought this casserole was best warm and fresh, but my husband preferred it at room temperature, so to each their own with temperature preference.
    • If there are leftovers, store them in an airtight container in the fridge for 3-4 days.

    Other favorite dinner ideas:

    Street Gyro Bowls

    Loaded Burger Bowls

    Tropical Taco Bowls

    Chicken Bacon Tacos

    Cobb ‘Salad’ with Duck Fat Ranch Dressing

    Simple Oxtail Soup

    Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting me!

     

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    Ashley Rothstein
    Ashley Rothstein

    Ashley Rothstein develops tasty, whole food, animal-based, fat-filled recipes that include a moderate amount of minimally toxic plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet with time-restricted feeding. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.

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