Sweet Potato Casserole with Pecan Topping

Sweet Potato Casserole with Pecan Topping

 

 

 

Note: This isn’t a fat-free recipe, though it does have less fat than other recipes of its kind.

4 large or 6 medium sweet potatoes, cooked (I used a pressure cooker) and peeled
2 tablespoons vegan margarine (leave it out if you have to)
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 vegan margarine (replacing with apple sauce may work for a low-fat version)
1/2 cup brown sugar, packed
1/3 cup unbleached white flour
3/4 cups chopped pecans
2 tablespoons maple syrup
 

Preheat the oven to 350 F and spray a 2 quart casserole dish with non-stick spray (or wipe with canola oil).
Mash the sweet potatoes (with the margarine, if you’re using it) until smooth. Add the soy creamer, orange juice, vanilla, sugar, maple syrup, salt, nutmeg and cinnamon. Pour into prepared casserole dish.
Mix the topping ingredients together until well-combined. Spread or sprinkle over the casserole and bake for 45 minutes or until hot throughout.

Preparation time: 30 minute(s) | Cooking time: 50 minute(s)

Number of servings (yield): 10

 

recipe source here