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!
Total Recipe Time
1 Hour
Recipe Ingredients
FOR THE CASSEROLE
- 3 Large Sweet Potatoes, peeled and chopped into 1″ cubes
- 2 Tbsp Maple Syrup
- 1 Cup Unsweetened Almond Milk
- 1 tsp Vanilla Extract
- 1 Tbsp MRM Organic Maca Root Powder
- 1 tsp Cinnamon
- Olive Oil
FOR THE CRUMB TOPPING
- 1/2 Cup Pecans
- 1/2 Cup Gluten-Free Rolled Oats
- 2 Tbsp Coconut Oil
- 2 Tbsp Maple Syrup
- 1 Tbsp MRM Organic Maca Root Powder
Recipe Directions
FOR THE CASSEROLE
- Preheat the oven to 350°F
- 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.
- Enjoy!