Sweet potato casserole is a Thanksgiving favorite in our house! A friend of mine had a recipe for sweet potato casserole that involved eggs, butter and milk and I spruced it up and turned it into what is now a crowd favorite sans any animal products. You will notice that in most of my recipes I use healthier alternatives to sugar, but I decided to let this one be what it is… a holiday treat that we eat once or twice a year. You can prepare this dish the day before and hold off baking it until an hour before dinner. I usually do the topping a few hours before I am going to bake it. I think if you are going to make this dish ahead of time, it’s best to do the base of the casserole and store covered in the refrigerator and then make the topping the day you are going to bake it.
- 6-7 large garnet yam (about 5 Cups)
- 1/2 cup of vegan butter (I like Miyoko’s)
- 1 ½ Cup sugar
- 1 Tbsp. flour
- 1 can evaporated coconut milk (or if you can’t find that – the heavy whipping cream coconut milk-equally good)
- Bake the yams until very soft. Once baked, I let them sit on the counter until cool and easy to touch without burning yourself! Once cooled, peel the skin off and put the yams into a large mixing bowl.
- Whip the potatoes and butter until fluffy, then add the rest of the ingredients and mix well.
- Grease a casserole dish with a little vegan butter (or you can use parchment paper to line the pan) and pour sweet potato mixture into the dish. You can cover the casserole at this point and store in the refrigerator for a day or 2. Then when you are ready to bake it, take it out and put the topping on it before baking.
- 1/3 Cup melted vegan butter
- 1 Cup brown sugar
- 1 Cup pecans (I buy the pieces or you can smash up the halves into smaller pieces)
- ½ Cup flour
Mix the ingredients for the topping together and then spread over top of the potato mixture. Bake at 375 degrees for an hour.