Home -> Personal -> Recipes -> Sweet Potato Casserole
A sweet and nutty recipe for a Thanksgiving favorite. The pecan topping, while sweet, adds enough other flavors that it doesn't have the cloying effect that so many other sweet potato casseroles end up with. The recipe has no animal-derived ingredients, making it suitable for a vegan table.
|6||sweet potato, cooked, peeled, and mashed|
|¼ cup||unflavored soy milk|
|1 tsp||vanilla extract|
|½ cup||white sugar|
|3 Tbsp||coconut oil, melted|
|½ tsp||ground nutmeg|
|½ tsp||ground cinnamon|
|1/3 cup||coconut oil, melted|
|¾ cup||packed brown sugar|
|½ cup||all-purpose flour|
|¾ cup||chopped pecans|
Preheat oven to 350° F / 150° C. Grease one 2 quart/2 liter casserole dish and set aside.
Cook (boil or roast), peel, and mash the sweet potato. Blend in remaining base ingredients. Pour into prepared casserole dish.
Mix the topping ingredients until thoroughly blended. Sprinkle over casserole and bake for 45 minutes or until hot.
Copyright © 2014, Leif Bennett. All rights reserved.