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Vegan Sweet Potato Casserole
Created by Phelan, Thursday, 06 November 2008
Description Sweet potato casseroles are extremely popular -they are healthy, as well- so it is good to have a version suitable for a vegan guest.
Ingredients
At a glance
Cuisine
American
Difficulty
Easy
Special Diets
Dairy Free
Seasonal
Autumn
Thanksgiving
Serves
4
  • 2 1/4 lbs sweet potatoes chopped, not peeled
  • 1 cup soy creamer or soy milk
  • 3/4 cup brown sugar
  • 1 tsp salt
  • 2 tsp vanilla extract
  • 2 Tbs egg re-placer mixed with 6 Tbss of water
  • Cooking spray
  • Topping:
  • 1 1/2 cup of vegan marshmallows cut in half
  • 1/4 cup whole wheat flour
  • 1/4 cup brown sugar
  • 1/4 tsp of salt
  • 1 tsp of cinnamon
  • 2 Tbs of cold vegan butter, cut in to small pieces, chilled
  • 1/2 cup of chopped nuts (walnuts or pecans)toasted
  • 1/2 cup of raisins (optional)
Methods/steps
  1. Preheat oven to 375°F
  2. Place potatoes into a Dutch oven, cover with water. Bring to just a boil. reduce heat and simmer for 20 minutes, until fork tender. Drain. Allow to cool slightly and then peel.
  3. Place potatoes into a large bowl,add the creamer/milk, brown sugar, salt, and vanilla. Beat until smooth. Add egg re-placer mixture and beat well. Pour mix into sprayed 13x9 inch baking dish.
  4. Make the topping. Sprinkle top of potatoes with the marshmallows. In a medium bowl combine the rest of the topping ingredients, excluding the nuts and raisins. Using a fork, combine until it resembles coarse corn meal. Add in nuts and raisins. Sprinkle mixture over marshmallows and bake for approximately 30 min.
Additional Tips

You can replace the soy creamer or milk, with reserved 1 cup of the water used for boiling the sweet potatoes.

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