Sweet Potato Casserole
Try this Sweet Potato Casserole recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
nut free
gluten free
red meat free
shellfish free
dairy free
vegan
vegetarian
pescatarian
- topping:
- ingredients:
- • 1 teaspoon vanilla extract
- • 1/2 teaspoon sea salt
- • 4 large sweet potatoes peeled and cooked
- • 2 tablespoons earth balance
- • 5 tbsp pure maple syrup
- • 3/4 teaspoon freshly grated nutmeg
- • 3/4 teaspoon cinnamon
- • 1/4 cup margarine
- • 1/2 cup sucanat (or brown sugar)
- • 1/3 cup spelt flour
- • 3/4 cups chopped pecans (i didn`t have- optional
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
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. Peel and then boil sweet potatoes until tender. Mash the sweet potatoes with the margarine until smooth. Add the milk, vanilla, maple syrup, sea salt, nutmeg and cinnamon. Pour into casserole dish. Next, mix the topping ingredients together until well-combined. Sprinkle topping mixture over the casserole and bake for approx. 50 minutes, checking it every so often. Serves 7-9.
