Vegan Sweet Potato Casserole with Pecan Topping
This isn't a fat-free recipe, though it does have less fat than other recipes of its kind.
10 Main Ingredient: Soy*Dairy*Vanilla*Sugar*Vegetables Cuisine: Indian
Ingredients
4 large or 6 medium sweet potatoes, cooked (I used a pressure cooker) and peeled
2 tablespoons margarine
1/4 cup soy creamer or soymilk
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 freshly grated nutmeg
3/4 teaspoon cinnamon
Topping:
1/4 cup margarine
1/2 cup brown sugar, packed
1/3 cup unbleached white flour
3/4 cups chopped pecans
2 tablespoons maple syrup
Nutrition Facts
per serving of 10Calories
500Directions
Step 1Preheat the oven to 350 F and spray a 2 quart casserole dish with non-stick spray (or wipe with canola oil).
Step 2Mash the sweet potatoes with the margarine until smooth. Add the soy creamer, orange juice, vanilla, sugar, maple syrup, salt, nutmeg and cinnamon. Pour into prepared casserole dish.
Step 3Mix the topping ingredients together until well-combined. Spread or sprinkle over the casserole and bake for 45 minutes or until hot throughout.
