Preheat your oven to 350°F (175°C).

Wash the sweet potatoes and pierce them with a fork. Place them on a baking sheet and bake for about 45-60 minutes or until they're soft. Let them cool slightly, then peel and mash them in a large mixing bowl.

To the mashed sweet potatoes, add the coconut sugar, plant-based milk, and vanilla extract to a large bowl or casserole dish. Mash well until everything is thoroughly combined. If you made this mixture in a large bowl, transfer it to a casserole dish.

In a separate bowl, combine coconut sugar, gluten-free flour, gluten-free oats, raw sunflower seeds, Sunbutter Organic Sunflower Seed Butter, and vanilla extract. Mix until the ingredients are well incorporated.

If the mixture seems too dry, add a tablespoon of water and mix until it has a crumbly texture.

Sprinkle the crumble topping evenly over the sweet potato mixture in the baking dish.

Bake the casserole in the preheated oven for about 20-25 minutes or until the topping is golden brown.

While the casserole is baking, make the maple glaze by combining the maple syrup and coconut butter and mix until smooth.

Once the casserole is done, remove it from the oven. Drizzle the prepared maple glaze over the crumble topping while it's still warm.

Allow the casserole to cool for a few minutes before serving. Enjoy your delicious and wholesome Gluten-Free Sweet Potato Casserole!