Made with sliced sweet potatoes and topped with a sage infused gluten-free crumble, this healthy sweet potato casserole makes a great side dish for your Thanksgiving dinner, and its packed with minerals, vitamins and fiber.
Preheat the oven to 200C/400F.
Cut the sweet potatoes into thin slices using a sharp knife or a mandolin (this will require more time) and place them in a large bowl.
Heat 2 tbsp coconut oil into a skillet, then add 1 tsp dry sage and infuse for a minute over low heat.
Drizzle the infused coconut oil over the sweet potatoes, season with salt and cayenne pepper and toss to coat evenly.
Arrange the sweet potato slices into a baking casserole, and bake covered for 45 minutes.
Add the GF breadcrumbs into a food processor with the rest of the coconut oil, sage, garlic powder and nutritional yeast and pulse to obtain a crumble.
Remove the sweet potato casserole from the oven, top with the crumble and bake uncovered for 15 more minutes, until the crumble is golden and the potatoes and tender.
Remove from the oven and serve as a side dish or on their own, next to a salad.