Dairy-Free, Gluten-Free Sweet Potato Casserole with Marshmallow & Crumble Topping

For the Sweet Potato Base

• 4 cups mashed sweet potatoes (about 3–4 medium sweet potatoes, roasted or boiled and peeled)
• 1/2 cup maple syrup or coconut sugar
• 1/3 cup full-fat coconut milk (or other unsweetened dairy-free milk)
• 2 tbsp coconut oil or vegan butter substitute
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger (optional)
• Pinch of salt

For the Crumble Topping

• 1/2 cup almond flour
• 1/3 cup chopped pecans or walnuts (optional)
• 1/3 cup coconut sugar
• 2 tbsp coconut oil (melted)
• 1 tsp cinnamon
• Pinch of salt

For the Marshmallow Topping

• 1 to 1.5 cups mini vegan marshmallows (ensure they’re gluten-, soy-, and dairy-free)