Yes... I love the traditional dishes of the this Thanksgiving holiday -- including the dead bird as my crowning centerpiece! Another blogger at Fat Free Vegan Kitchen calls it the Festival of Starches. "Let’s face it, what’s not to love? To a carb addict like me, cornbread dressing, pumpkin pie, mashed potatoes, yeast rolls, winter squash, and sweet potatoes are pretty close to the perfect meal!
This sweet potato casserole is one of the highlights of any holiday meal for me. A word of caution, though: In my family, sweet potatoes are dessert, so if you’re expecting a savory side dish, look elsewhere. I always serve this after the meal, along with some coffee to fight off the post-feast sleepiness!"
4 large or 6 medium sweet potatoes, cooked (I used a pressure cooker) and peeled
2 tablespoons margarine
1/4 cup soymilk 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 nutmeg
3/4 teaspoon cinnamon
1/4 cup margarine
1/2 cup brown sugar, packed
1/3 cup unbleached white flour
3/4 cups chopped pecans
2 tablespoons maple syrup
Preheat the oven to 350 F and spray a 2 quart casserole dish with non-stick spray (or wipe with canola oil).
Mash the sweet potatoes with the margarine until smooth. Add the soy creamer, orange juice, vanilla, sugar, maple syrup, salt, nutmeg and cinnamon. Pour into prepared casserole dish.
Mix the topping ingredients together until well-combined. Spread or sprinkle over the casserole and bake for 45 minutes or until hot throughout.