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Recipe submitted by tinybabybean, 03/21/09

Sweet Potato Casserole with Crunchy Coconut Topping

Ingredients (use vegan versions):

    6 sweet potatoes, cooked, peeled, and mashed
    1/4 cup coffee rich or soy milk creamer
    1/4 cup orange juice
    1 teaspoon vanilla extract
    1/2 cup white sugar
    1/2 teaspoon salt
    3 tablespoons melted Earth Balance Original
    1/2 teaspoon ground nutmeg
    1/2 teaspoon ground cinnamon
    Topping:
    1/3 cup melted Earth Balance Original
    3/4 cup packed brown sugar
    1/2 cup all purpose flour
    3/4 cup chopped pecans
    1/2 cup sweetened coconut flakes (toasted-optional)

Directions:

Preheat oven to 350 degrees.
Grease one 2 quart casserole dish and set aside.
Using a mixer blend together sweet potatoes, coffee rich, orange juice, vanilla extract, sugar, salt, 3 tablespoons melted Earth Balance spread, nutmeg and cinnamon. Pour into the greased casserole dish.
To make the topping mix together the 1/3 cup melted Earth Balance, brown sugar, flour, pecans and coconut. Sprinkle over the casserole and bake for 45 minutes or until thoroughly hot.

Source of recipe: Modified from a non vegan recipe since this is one of our favorite holiday dishes prior to becoming vegan. I couldn't find a recipe anywhere that was vegan and tasted like we remembered until this that is.

Makes: about 12, Preparation time: 40 minutes or less, Cooking time: 45 minutes