Sunday, November 22, 2015
Sweet Potato Casserole
2 large sweet potatoes
1 tablespoon earth balance butter
1/2 teaspoon vanilla extract
2 - 3 tablespoons pure maple syrup
1/2 teaspoon fine grain salt
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
2 tablespoons earth balance butter
2 tablespoons brown sugar
3 tablespoons brown rice flour (or white flour)
1/3 cup chopped pecans (or walnuts)
Preheat the oven to 350 F and lightly grease a 2 quart casserole dish with canola oil.
Peel and cube the sweet potatoes. Microwave in a large bowl, in increments of 5 minutes and stirring in between, until soft. This will probably take about 10 -15 minutes. Mash the sweet potatoes with the butter until smooth. Add the vanilla, maple syrup, sea salt, nutmeg and cinnamon to the sweet potatoes. Scoop into casserole dish.
Next, mix the topping ingredients together until well-combined. Sprinkle topping mixture over the casserole. Bake for about 45 minutes uncovered, until crispy and bubbling.