Saturday, December 11, 2010
Sweet Potato Casserole with a Crunchy Pecan Topping
disclaimer: This picture does not do this dish justice! The green baking dish makes the sweet potatoes look green (which of course they weren't). But take my word for it, these were DELISH!
Once again, this recipe is reminiscent of traditional sweet potato casseroles. Its creamy, sweet, decadent, and full of great spices. However, I used a vegan butter substitute (if you don't have issues with dairy, feel free to use the real deal!) and unrefined sugar to make it all the better.
5-6 medium sized sweet potatoes ( I used an O'Henry varietal which is a real light yellow, but super sweet)
2 Tbsp of vegan butter, softened
1/4 cup soy milk
1/4 cup orange juice
1 tsp vanilla extract
1/4 cup sucanat (or any unrefined sugar)
1/4 cup pure maple syrup
1/2 tsp salt
3/4 tsp freshly grated nutmeg
3/4 tsp cinnamon
1/4 cup vegan butter, softened
1/2 cup sucanat (brown sugar)
1/3 cup flour (spelt, whole wheat, unbleached white)
3/4 cups chopped pecans
2 Tbsp pure maple syrup
Preheat the oven to 350 degrees and grease a 9x13 casserole dish.
Peel sweet potatoes and cut into 1 inch chunks. Place in a large stock pot with boiling water and cook until tender, about 15-30 minutes depending on the size.
Mash the sweet potatoes with butter until smooth. Add in the soy milk, o.j., vanilla, sugar, syrup, salt and spices. Stir until well incorporated. Pour into prepared baking dish.
MIx the topping ingredients together until well combined. Sprinkle over the sweet potato mixture and bake for 40-45 minutes or until heated all the way through.