Sweet Potato Casserole
Casserole:
canola oil
4-6 sweet potatoes, cooked and peeled
2 tablespoon vegan butter (I use Earth Balance)
1/4 cup nondairy milk or creamer (I use soy)
1/4 cup orange juice
1 teaspoon vanilla extract
1/4 cup sugar
1/4 cup maple syrup
1/2 teaspoon salt
3/4 teaspoon fresh grated nutmeg
3/4 teaspoon cinnamon Topping:
1/4 cup vegan butter
1/2 cup firmly packed brown sugar
1/3 cup unbleached white flour
3/4 cup pecans, chopped
2 tablespoons maple syrup
1. Preheat oven to 350 degrees F and grease a 2 quart casserole dish with canola oil. Mash sweet potatoes with butter until smooth.
2. Mix in remaining casserole ingredients and pour into prepared dish. Mix topping ingredients together until well combined.
3. Spread or sprinkle topping over the casserole and bake for 45 minutes.
Source of recipe: This is the vegan twist of the sweet potato recipe I have made since I was a kid.
SO HOW'D IT GO?
Easy to make and extremely good! This casserole has just the right blend of tastes with nothing over-powering anything else. I did the recipe exactly as it's written. Although I haven't tried it with less Earth Balance in the topping, I think it would turn out just as well with one tablespoon less--there did seem to be a little excess greasiness using the full one-fourth cup. This casserole is great for family dinners or company. I think it tastes richer and better than sweet potato pie.