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Monday, December 11, 2006

Sweet Potato Casserole with Pecan Topping

I'm going to be honest with you and admit that I'm not a big fan of holidays. Stressing over some arbitrary date on the calendar--to cook certain foods, travel long distances, buy token gifts, and so on--has never been my idea of fun. For a long time, I felt the same way about the traditional holiday meals, too. Every year when I was growing up, I'd beg my mother, "Why do we have to have turkey? Can't we have spaghetti instead?" I wasn't a vegetarian back then, just a budding iconoclast who never did care for traditions--or turkey. (Today, I get the same argument from E., though she's arguing to substitute lasagna for dressing. I'm sure my mother is happy to see me get a dose of my own rebellion.)

Something strange happened, and as I became older, I developed a real love for some of the traditional dishes of the winter holidays. Maybe without the dead bird as centerpiece, I finally felt free to celebrate the holidays as a sort of Festival of Starches. Let's face it, what's not to love? To a carb addict like me, cornbread dressing, pumpkin pie, mashed potatoes, yeast rolls, winter squash, and sweet potatoes are pretty close to the perfect meal!

This sweet potato casserole is one of the highlights of any holiday meal for me. A word of caution, though: In my family, sweet potatoes are dessert, so if you're expecting a savory side dish, look elsewhere. I always serve this after the meal, along with some coffee to fight off the post-feast sleepiness!

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 margarine
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 margarine
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 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.

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11 Comments:

Anonymous Anonymous said...

Mmmmmmmmmmmmmmm. Mmmmm. Awesome recipe, again!

7:00 PM, December 11, 2006  
Blogger funwithyourfood said...

looks like i might need to try another recipe of yours soon :)

Teddy

8:52 PM, December 11, 2006  
Anonymous toadfood said...

Yum. I made a very similar recipe for Txgiving and it was great.

12:56 PM, December 12, 2006  
Anonymous Anonymous said...

thanks for the recipe.

i make your cinnamon pinapple coffee cake, and post about it in my blog. thanks for a nice recipe :)

8:34 PM, December 12, 2006  
Anonymous Anonymous said...

This looks so delicious! I'm going to save this recipe and give it a try someday really soon. I'm with you - I like sweet potatoes as dessert too. Yum!

10:07 PM, December 13, 2006  
Anonymous colleen said...

mmmm...i finally tried this after drooling over the picture. i only had enough sweet potatoes to make a half recipe, but that's okay, i'll finish it all myself :) i did use earth balance in the topping but left it out of the potatoes themselves altogether. i think maybe i could make this with half the EB in the topping and perhaps not have to relegate it to total treat status all the time ;) thanks susan!

7:50 PM, December 18, 2006  
Anonymous Anonymous said...

By any chance do you have a recipe for a vegan pecan pie? I'm on the lookout for one that doesn't contain corn syrup(s) or other nasty things and one that I can make gluten-free?
Thanks,
~M

2:01 PM, December 28, 2006  
Blogger speedvegan said...

just wanted to let you know i made this for my friend's xmas dinner and it was a huge hit !! thanks !

2:16 PM, January 03, 2007  
Anonymous Jen said...

I just made this for Thanksgiving today and it was a total hit with everyone! Favorite dish of the day :)
Thank you, you just made yet another vegan look better.

10:25 PM, November 22, 2007  
Anonymous LindaW said...

I LOVE this recipe! I'm making it again for Christmas dinner tomorrow. This will be the 3rd time this season I've made it.

This will sound like a frivolous request, but Susan, I'd sure like it if you could make a "printer-friendly" version of this available. I printed it out and some of the directions got truncated.

I LOVE your recipes!

2:36 PM, December 24, 2007  
Anonymous SickOnSin said...

I made this for Christmas and all my family loved it!

10:35 AM, December 27, 2007  

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