I think I could eat this for every meal for the rest of my life, that's how much I love it/how good it is. This healthier version doesn't take anything away from the delicious flavors of a traditional version: we still have the sweetness of the casserole and the ooey gooey delicious texture of the crumble on top. Don't feel like you have to wait until Thanksgiving to make this, either- after the emotional rollercoaster that has been this first week of November, I feel like we all could use some comfort carbs.
I replaced the traditional flour with a gluten free version and milk with coconut cream to make this work for those who are gluten and dairy intolerant. The swap of some of the sugar for maple syrup is a preference- either way, sugar is sugar and should still be paired with fiber, protein, and fat for blood sugar balance. However, did you know that maple syrup has minerals in it like manganese and zinc? For this reason I like to use it when I can as a replacement for table sugar, which doesn't have much nutritional value.
I highly recommend doubling this recipe for a larger Thanksgiving group, because it is a crowd please! And tell me in the comments, when it comes to sweet potato casserole- are you a marshmallow or crumble topping kind of person?