Add in the arrowroot powder, maple syrup, coconut cream, cinnamon, and vanilla, and combine it all together until it’s a thick batter.
Spoon the sweet potato mixture into the baking dish and set aside after you’ve chosen your topping.
Paleo Vegan Streusel:
With the sweet potato casserole off to the side, in a medium bowl, whisk together the cassava flour and cinnamon.
Add in the melted coconut oil and maple syrup, and combine until it’s a wet crumble.
Sprinkle the pecans over the sweet potato casserole, and then crumble the streusel topping evenly over the casserole.
Place the casserole into the oven to bake for 35-45 minutes, or until the streusel are started to crisp.
Remove from the oven and serve.
Notes
To make nut-free: swap out the pecans for pumpkin seeds, and make sure you’re using nut-free dairy-free milk.
Cassava flour: you can swap in an equal amount of all purpose or gluten free 1:1 baking flour in place of cassava flour for the cinnamon streusel topping.
Nutrition
serving size: 1/10th of sweet potato casserole with marshmallowscalories: 169sugar: 9.7 gsodium: 29.3 mgfat: 5.3 gcarbohydrates: 23.7 gprotein: 2.2 gcholesterol: 0 mg
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