This recipe came out awesome. I wrote it yesterday and took it up to Thomas’ mom’s for Christmas Eve. Unfortunately with all the rushing and driving around, I forgot to take a finished picture but it was totally delicious and I will definitely be making this again!
Sweet Potato Casserole (Vegan)
4 large yams or sweet potatoes (I used garnet yams)
1/3 c. sugar
flax mixture (1 tbsp. ground flax seed + 3 tbsp. hot water, whisked)
2/3 tsp. salt
fresh ground pepper
4 tbsp. vegan butter, softened
1/2 c. non-dairy milk (I used unsweetened almond milk here)
1 tsp. pure vanilla extract
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground cloves
1/8 tsp. ground ginger
1/2 c. packed brown sugar
1/3 c. unbleached all-purpose flour
2-3 tbsp. cold vegan butter
1/2 c. chopped pecans
1. Preheat oven to 400*F and prepare a cookie sheet. Scrub sweet potatoes and stab all over with a fork. Bake for 60 minutes. Remove from the oven to cool and drop oven temp to 350*F. Once cooled, you can scoop out the flesh. Alternatively you could peel, cube, and steam or boil until potatoes are tender.
2. In a large bowl, mix together sweet potatoes, sugar, flax mixture, salt, butter, milk and vanilla until smooth. Transfer to a deep 8×8″ baking dish.
3. In medium bowl, mix brown sugar and flour. Cut butter in until the mixture is crumbly. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture. Bake for 40 minutes; crumb topping should be golden.