Easy Sweet Potato Casserole with Pecan Topping

5 Dec

This recipe is a big favourite in the USA for Thanksgiving and Christmas and everyone has their own take on it. My first Christmas away from home was spent in Houston Texas and my friends mum made this amazing veggie side dish. It tasted like more of a dessert than a side dish, but it is delicious. I’ve made a few changes, hope you enjoy – Eoin.

You will need:
4 large sweet potatoes
1 tsp of vanilla paste or essence
100g pecans
50g dark brown sugar
50g vegan butter

Preheat oven to 180c

Wrap each sweet potato in tin foil and place in the oven for 20-30 minutes until soft.

Allow to cool and remove the skin, mash and add in the vanilla and place in an ovenproof dish.

Next get started on the topping.

Mix together the sugar, butter and pecans and spread across the top of the mash. Or spoon the mix evenly on top.

Place in the oven and bake for 15 minutes until the pecans are toasted and browned.

Serve and enjoy!

Top Tips:
You can this make ahead of time and freeze it.

Remember to defrost 12/24 hours before use and cook in the oven as above until the centre is hot.

To make this a sugar free dish you can use maple syrup as a replacement for the sugar topping, it might make it a little bit runny but it will taste great!






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