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Carmen's Revised Holiday Sweet Potato Casserole

What you need: 

Sweet potatoes:
3 cups canned sweet potatoes
Ener-G egg replacer for 2 eggs
1/2 stick margarine (1/4 cup), melted
1/2 cup nondairy milk (I use soy)
1/2 tablespoon vanilla
dash cinnamon Topping:
1 cup brown sugar
1/3 cup flour
1/2 stick margarine (1/4 cup)
dash cinnamon
1 cup pecans, chopped

What you do: 

1. Preheat oven to 350 degrees F. Grease a casserole dish.
2. Mix together the sweet potato ingredients, and add to prepared casserole.
3. Mix together topping, and sprinkle on sweet potato mixture.
4. Bake uncovered for 35 minutes.

Preparation Time: 
1 hour
Cooking Time: 
Recipe Category: 


"I used 1/2 cup soft reg. (not silken) unpressed tofu as the Ener-G Egg Replacer. I cooked at 350 for the 30 minutes and it was still soupy so cooked for 20 minutes more - it still came out soupy. Tasted good though, I'm thinking of using it for a topping on a big scoop of vegan ice cream. Smiley Any tips on where I went wrong? I do so miss Sweet Potato Yum-Yum."

I used the same variation (except I use silken) since i don't like the taste ener-g leaves behind, but mine wasn't soupy.  Did you include the syrup from the can in your recipe?  That could be the problem.  I drain the syrup from mine.  Everyone (including carnivores) love this recipe.  Total hit!  Thanks.

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