Sweet Potato Casserole with Crunchy Coconut Topping
6 sweet potatoes, cooked, peeled, and mashed
1/4 cup nondairy vegan creamer
1/4 cup orange juice
1 teaspoon vanilla extract
1/2 cup white sugar
1/2 teaspoon salt
3 tablespoons melted vegan butter (I use Earth Balance Original)
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon Topping:
1/3 cup melted vegan butter (I use 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
1. Preheat oven to 350 degrees F. Grease one 2 quart casserole dish and set aside. Using a mixer, blend together all potato ingredients. Pour into the prepared casserole dish.
2. To make the topping, mix together all topping ingredients. Sprinkle over the casserole.
3. 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.