About the Recipe
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
6 sweet potato, peeled, cooked, and mashed
¼ cup unflavored soy milk
1 tsp vanilla extract
½ cup white sugar
¼ cup high pulp orange juice
3 Tbsp coconut oil, melted
½ tsp ground nutmeg
1 generous tsp ground cinnamon
Topping
⅓ cup coconut oil, melted
¾ cup packed brown sugar
½ cup all-purpose flour
¾ cup chopped pecans
1 generous tsp ground cinnamon
Preparation
Preheat oven to 350° F / 150° C. Grease one 2 quart/2 liter casserole dish and set aside.
Peel the sweet potatoes, and cut into chunks, then cook them (boil or roast) until a fork can be pushed into the chunks easily. Mash the sweet potatoes with a potato masher. 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
For a slightly different flavor, omit the orange juice from the base ingredients.
Use butter or margarine instead of coconut oil. We prefer the hint of coconut ourselves, but the recipe should work fine without it.
Use evaporated milk instead of the soy milk. It should turn out slightly creamier with a slightly less nutty flavor.