Sweet potato casserole with oat pistachio crumble

Serves 2 - 4

Low Histamine



½ tsp olive oil

½ cup non-dairy milk

1 tsp fresh grated ginger

1 garlic clove

2 large sweet potatoes peeled, diced into large pieces

¼ tsp dried sage

pinch salt and black pepper optional


¼ cup oats

⅛ cup pistachios + more to garnish

¼ tsp garlic powder

1 tsp maple syrup

1 tsp olive oil

¼ tsp dried sage

¼ tsp dried rosemary

pinch salt and black pepper optional


1. Heat oven to 180°C

2. Put diced sweet potato into a large pot of cold water.

3. Bring to a boil, then reduce to a simmer and cook for 15 minutes.

4. Once tender, blend together sweet potatoes with ginger, olive oil, sage, seasoning (if using) and non dairy milk in a food processor. You want to get it nice and creamy.

5. Spoon into a baking dish.

6. Blend together all the ingredients for the oat topping until it becomes a slightly sticky, fine powder.

7. Sprinkle topping over the sweet potato mixture, adding a few extra pistachios on top - pretty.

8. Pop in oven for 10-12 mins to warm through and brown on top, but make sure it doesn’t burn.

9. Garnish with sage leaves and serve.


Roasting the sweet potato instead of boiling will add a richer flavour.

Recipe adapted from throughthefibrofog.

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