Vegan Sweet Potato Casserole

In Vegan Recipes on December 2, 2011 at 4:55 pm

by Namrata Lisa Abrams

2-3 pounds sweet potatoes, peeled and cooked (approximately 6-9 potatoes or one 3-lb. bag)
1/4 cup earth balance natural buttery spread
2-6 tablespoons brown sugar (can be omitted if you are not using sugar)
2 tablespoons chopped pecans (can use up to 1/2 cup)
1/2 teaspoon salt
2 tablespoons orange juice (can use up to 1 cup, especially if not using brown sugar)

Peel the sweet potatoes and quarter them and place them in a large pot of boiling water.  Cook until the potatoes are soft, but not mushy.  Preheat the oven to 375 degrees.

After the sweet potatoes are cooked, drain them and place them either back in the pot or in a large bowl.  Using an electric mixer, whip together the sweet potatoes, 2 tablespoons earth balance, brown sugar, salt and orange juice.  Then add the chopped pecans.  Pour into a greased 9 x 13 glass pyrex casserole dish (or an 8 x 8 glass pyrex dish is also fine).  You can create a mixture of  butter, sugar and pecans as a topping, if you would like.  Bake for 30 minutes.

Bon Appetit!!


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