Ingredients

The following ingredients have 4 Servings
  • 4 large sweet potatoes (cooked (I used a pressure cooker) and peeled)
  • 2 tablespoons vegan margarine ((Optional))
  • 1/4 cup soy creamer or non-dairy milk
  • 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
  • 1/4 cup vegan margarine ((replacing with apple sauce may work for a low-fat version))
  • 1/2 cup brown sugar (packed)
  • 1/3 cup unbleached white flour
  • 3/4 cups chopped pecans
  • 2 tablespoons maple syrup

Instruction

  • Preheat the oven to 350 F and spray a 2 quart casserole dish with non-stick spray or quickly wipe with oil (omit if you don't mind the casserole sticking to the sides of the dish.)
  • Mash the sweet potatoes (with the margarine, if you’re using it) 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.