Sweet Potato Casserole

A Thanksgiving 2012 recipe. Sweet but not overly so, this casserole compliments everything else on a Thanksgiving plate.

Bottom:
5 large or 6 medium sweet potatoes
2 tbsp butter
¼ C soy creamer or soymilk (I used 2 tbsp of each)
¼ C fresh squeezed OJ (~2 oranges)
1 tsp vanilla
¼ C brown sugar
3 tbsp maple syrup
heaping ½ tsp salt
¾ tsp nutmeg
½ tsp cinnamon

Topping:
¼ C butter
½ C brown sugar
¾ C all purpose flour
½ tsp salt
¾ C pecans, coarsely chopped
1-2 tbsp maple syrup.

First, peel and cook the sweet potatoes in any way – microwave, boil, oven, etc. In a large bowl, mash together all the “bottom” ingredients very well. Spread into an oiled 8×8” or 2 quart casserole dish. Combine all the topping ingredients in a bowl, and use a large fork or pastry cutter to get butter down to somewhat small pieces. Sprinkle the topping evenly over the bottom and bake at 350* about 45 minutes, or until golden on top.

Credit: http://blog.fatfreevegan.com/2006/12/sweet-potato-casserole-with-pecan.html

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