This sweet potato casserole is vegan, gluten-free, and so delicious everyone will be asking for seconds. Whether you're using this recipe for the holidays or simply because it sounds good, it's sure to be a showstopper! Maca powder is known to help boost energy, stamina, and endurance while promoting muscle growth in active individuals!
FOR THE CASSEROLE
3 Large Sweet Potatoes, peeled and chopped into 1″ cubes
Place cubed sweet potatoes in a roasting tray, drizzle with a splash of olive oil, cover with foil and roast for 20-25 minutes, or until tender when poked with a fork. Keep the oven on.
While the potatoes are roasting, slightly warm the almond milk with the vanilla, maple syrup, cinnamon, and maca root powder. Set aside.
Add potatoes and almond milk mixture to a food processor and pulse until everything is fully combined and smooth. If you don't have a food processor, you can mash and mix everything together with an egg beater, or even a fork.
Transfer the potato mixture into a casserole dish and set aside while you make the crumb topping...
FOR THE CRUMB TOPPING
Place all ingredients into a food processor and pulse-blend until combined, but still chunky.
Evenly top the sweet potato casserole with the crumb topping and bake for 30 minutes.