Who doesn’t love sweet potato casserole, especially when it has a brown sugar, pecan topping? For me, this dish signifies the beginning of the holiday season. I based my recipe off of Susan Voisin’s on FatFree Vegan Kitchen:
http://blog.fatfreevegan.com/2006/12/sweet-potato-casserole-with-pecan.html
I first assembled my ingredients…
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Sweet Potato Casserole Ingredients[/caption]
And roughly chopped the pecans.
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Pecans for Casserole[/caption]
It was then time to roast the sweet potatoes. I poked them a few times with a fork before putting them in the oven. I start to monitor the sweet potatoes when the juices begin to bubble out of the holes made by the fork.
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Roasted Sweet Potato on Parchment Paper[/caption]
It’s also easy to remove the skin of the sweet potato when they’re warm. Just make sure not to burn your fingers!
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Peeling Sweet Potatoes[/caption]
I don’t have a potato masher, so I decided to use my electric mixer.
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Sweet Potato and Earth Balance[/caption]
Which quickly made my sweet potatoes smooth!
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Mashed Sweet Potatoes[/caption]
I added spices, maple syrup, and some sugar.
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Sweet Potato Base Ingredients[/caption]
I greased my pan with coconut oil and poured in the sweet potato mixture.
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Sweet Potato Casserole Base Layer[/caption]
It was then time to make the top layer of the casserole.
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Casserole Topping Ingredients[/caption]
Once the ingredients were mixed, I had a delicious looking topping!
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Topping Ingredients Mixed Together[/caption]
I used my hands to sprinkle the mixture on top of the sweet potato layer.
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Sweet Potato Casserole Layered[/caption]
After 45 minutes in the oven, the casserole was ready! I admit I had my first taste right when it came out of the oven.
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Piece of Sweet Potato Casserole[/caption]
The sweet potato casserole is easier to serve, however, once it has cooled!
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Pieces of Sweet Potato Casserole[/caption]
- Base Layer:
- 4 roasted sweet potatoes (see below for instructions on how to roast sweet potatoes)
- 2 tablespoons Earth Balance
- ¼ cup almond milk
- ¼ cup orange juice
- 1 teaspoon vanilla extract
- ¼ cup sugar
- ¼ cup maple syrup
- ½ teaspoon salt
- ¾ teaspoon nutmeg
- ¾ teaspoon cinnamon
- Topping:
- ¼ cup Earth Balance
- ½ cup brown sugar
- ⅓ cup flour
- 1 cup pecans
- 2 tablespoons maple syrup
- Roasted Sweet Potatoes
- Pre-heat oven to 400 degrees
- Place 4 sweet potatoes on parchment paper lined cookie sheet
- Poke potatoes with fork several times
- Bake for 45 minutes or until potatoes tender
- Remove skin from sweet potatoes
- Base layer
- Preheat oven to 350 and grease 8 x 8 pan with coconut oil
- Mash sweet potatoes and mix with Earth Balance
- Mix in almond milk, orange juice, vanilla extract, sugar, maple syrup, salt, nutmeg, and cinnamon.
- Pour mixture into greased pan.
- Topping:
- Mix Earth Balance, brown sugar, flour, chopped pecans, and maple syrup in a bowl.
- Sprinkle topping on sweet potato base layer.
- Bake dish for 45 minutes.
