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Sweet Potato Casserole

A little over a week ago, an anonymous commenter inspired me to ask the facebookz fanz what dishes they wanted me to make and share.  I really appreciate all the great feedback and suggestions. Over the past week I have been sorting through this mess in my head to pinpoint the best ideas for giving the peoples what they wants. Might I quickly add, that on more than one occasion, I have failed miserably at creating the dishes I have been asked for, and that's okie dokie with me, but I think it's important for y'all to know that; when I started cooking years and years ago, I was always afraid to fail or make a mistake and mess up the dish. Over the years I have learned how to reinvent my mistakes into awesomesauce. I guess the point of all this soapbox babbling, scratch-my-own-back-ness is to encourage you to shed that fear in the kitchen. Shed it like a python.


One fan, Callie, asked for a sweet potato casserole. This is a dish that is near and dear to my heart because I am Southern and when sweet potato casserole is on the table down South, you know it's a special occasion. On the other hand, I really don't love sweet potato casserole. And for a lot of reasons, mainly because there's rarely any sweet potatoes in it. We call it sweet potato casserole but really it's a yam casserole. Also, what's up with the marshmallows? Yams are sweet enough on their own do we really need all that? The dessert like flavoring of this dish has always turned me off when we've been gathered at past Thanksgiving, but I can honestly say, this dish was amazing. I am even thinking about making it again next week for the big day!

ain't she pretty?

I'm a fan of the sweet and spicy combo so I gave a thick sprinklin' of cayenne to my portion.

4 large yams, peeled
2 tbsp vegan butter
1 tsp vanilla extract
1/4 c maple syrup
salt, to taste
1 tsp nutmeg
1 tsp cinnamon

1/4 cup vegan butter
1/2 cup Sucanat 
1 c pecans halves +some for garnish

  1. Preheat the oven to 350.
  2. Boil your sweet potatoes until tender and then mash them with the 2 tbsp of vegan butter until smooth. Add the vanilla, maple syrup, sea salt, nutmeg and cinnamon. Pour into a lightly oiled 2 qt casserole dish. 
  3. In a food processor, pulse the vegan butter, sucanat, and pecan halves until they form a crumbly mixture.
  4. Sprinkle topping mixture over the casserole and bake for about 50-60 minutes. 


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