4-6 sweet potatoes, cooked and peeled
2 tablespoon vegan butter (I use Earth Balance)
1/4 cup nondairy milk or creamer (I use soy)
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 fresh grated nutmeg
3/4 teaspoon cinnamon Topping:
1/4 cup vegan butter
1/2 cup firmly packed brown sugar
1/3 cup unbleached white flour
3/4 cup pecans, chopped
2 tablespoons maple syrup
1. Preheat oven to 350 degrees F and grease a 2 quart casserole dish with canola oil. Mash sweet potatoes with butter until smooth.
2. Mix in remaining casserole ingredients and pour into prepared dish. Mix topping ingredients together until well combined.
3. Spread or sprinkle topping over the casserole and bake for 45 minutes.
Source of recipe: This is the vegan twist of the sweet potato recipe I have made since I was a kid.