Monday, October 31, 2011

Vegan Sweet Potato Casserole

Thank goodness sweet potatoes are one of Mother Nature's superfoods. Because if they weren't? I'd be in big trouble. (Or just nutritionally deprived and fat.)


I. Love. Them. 


I could eat sweet potato pancakes for breakfast, fries for lunch, and in enchiladas for dinner. Top it off with some sweet potato pie and I'd be a pretty happy (and slightly obese) camper. 


Since this upcoming holiday season will be my first as a vegan, I'm starting to experiment with some of my favorite recipes now so that I can wow my slightly skeptical relatives. My grandmother always made the most delicious sweet potato casserole for Thanksgiving. I've modified it by replacing the animal products and lowering the amount of refined sugar. Good food + smaller waistlines? Yum. 


Mashed Sweet Potatoes
2 lbs sweet potatoes, peeled and cubed

  • 1/2 teaspoon salt
  • 4 tablespoons vegan margerine, softened
  • 1/2 cup almond (or other non dairy) milk 
  • 1/2 teaspoon vanilla extract

1/2 teaspoon nutmeg
1 tsp cinnamon


Pecan Topping

  • 1/2 cup packed brown sugar
  • 1/3 cup whole wheat flour
  • 3 tablespoons vegan margerine, softened
  • 1/2 cup chopped pecans

Directions
1. Preheat oven to 325. 
2. In a medium saucepan, bring water to a boil. Cook sweet potatoes 20-25 minutes, or until soft. Drain and mash.
3. In large bowl, mix together sweet potatoes, salt, margerine, milk, nutmeg, cinnamon, and vanilla. Transfer to 9x13 baking dish. 
4. In medium bowl, mix the brown sugar and flour. Cut in butter until mixture is coarse. Stir in pecans. Sprinkle over sweet potatoes. 
5. Bake for 30 minutes, or until topping is lightly browned. 


Cheers, ya'll!



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