PH: (608) 632-0472

This Ain’t Grandma’s Sweet Potato Casserole (vegan)
Serves: 10

  • 4 large sweet potatoes, peeled and cooked
  • 2 tablespoons vegan butter (I used Earth Balance)
  • 1 teaspoon vanilla extract
  • 5 tbsp pure maple syrup
  • ½ teaspoon fine grain salt
  • ¾ teaspoon freshly grated nutmeg
  • ¾ teaspoon cinnamon
  • ¼ cup Earth Balance
  • ½ cup Sucanat (or brown sugar)
  • ⅓ cup white or spelt flour (or gluten-free)
  • ¾ cups chopped pecans (I didn’t have- optional)

  1. Preheat the oven to 350 F and lightly grease a 2 quart casserole dish with canola oil. I wipe a bit on with a paper towel.
  2. Peel and then boil sweet potatoes until tender.
  3. Mash the sweet potatoes with the margarine until smooth.
  4. Add the vanilla, maple syrup, sea salt, nutmeg and cinnamon. Pour into casserole dish.
  5. Mix the topping ingredients together until well-combined.
  6. Sprinkle topping mixture over the casserole and bake for approx. 50 minutes, checking it every so often.