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.

Ingredients

Base
6sweet potato, cooked, peeled, and mashed
¼ cupunflavored soy milk
1 tspvanilla extract
½ cupwhite sugar
½ tspsalt
3 Tbspcoconut oil, melted
½ tspground nutmeg
½ tspground cinnamon
Topping
1/3 cupcoconut oil, melted
¾ cuppacked brown sugar
½ cupall-purpose flour
¾ cupchopped pecans

Directions

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.

Modifications