Sweet Potato Casserole

Another delicious recipe from Oh She Glows.  Everyone loved this!  It's almost more like a dessert.  This is much different than the traditional sweet potatoes my family makes which uses about 6 sweet potatoes cut into about 8 wedges each, cooked slowly for several hours on the stove in 1 package of brown sugar and a stick of butter.  Sooo sweet and caramely!  But these were an extra treat as well.

Sweet Potato Casserole

4 large sweet potatoes, peeled and cooked
2 Tbsp. vegan butter (I used Earth Balance)
1 tsp. vanilla extract
5 Tbsp. pure maple syrup
1/2 tsp. salt
3/4 tsp. freshly grated nutmeg
3/4 tsp. cinnamon

Topping:
1/4 cup Earth Balance
1/2 cup sucanat (or brown sugar)
1/3 cup white or spelt flour
3/4 cups chopped pecans, optional

Preheat oven to 350 degrees and lightly grease a 2 quart casserole dish with conola oil.  Peel and then boil sweet potatoes until tender.  Mash the sweet potatoes with the margarine until smooth.  Add the vanilla, maple syrup, 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 approximately 50 minutes, checking it every so often.

*Makes 10 servings at approximately 215 calories per serving (without pecans).