Vegan Sweet Potato Casserole
- 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.
Recipe by The Fussy Fork at http://www.thefussyfork.com/vegan-sweet-potato-casserole/
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