So I made this for Thanksgiving, but my family didn’t really go for it. They’re not from the States, so Thanksgiving is foreign to them. Did I also mention my family is a little unconventional? We had sushi and Japanese food for part of our menu and they were the first to fly off the table, but I digress.
When I told my sister I was thinking about making a sweet potato casserole for Thanksgiving, she was a little unsure. She remembered making one with a marshmallow topping a few years ago and it wasn’t such a hit. I looked around and saw this recipe that called for a pecan crusted topping, so I decided to make this.
Keeping my family’s tastes in mind, I decided to reduce the amount of sugar in this recipe. My family was never fond of sweets, and sweet potatoes are best in it’s natural state too. I made a whole 9x13 pan of this, but only half was eaten. I guess the crust was a bit sweet for them. I thought the crust was a bit sweet even for my tastes as well, but it tasted fine the next day (even while it was still cold).
I prepared the sweet potatoes the night before, covered and added the pecan mixture the next day before baking. To make this dairy free, I used margarine, coconut milk and smart balance; whereas the original used milk and butter.
4 1/2 cups cooked and mashed sweet potatoes (about 7 sweet potatoes)
1/2 cup margarine, melted
1/3 cup coconut milk
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs, beaten
3/4 cup packed light brown sugar
1/2 cup all-purpose flour
1/3 cup smart balance buttery spread
1 cup chopped pecans
To cook sweet potatoes:
Wash and rinse sweet potatoes. In a large saucepan, arrange sweet potatoes in a single layer. Add enough water to cover. Boil potatoes until fork tender. Allow to cool, then peel. Mash with the paddle attachment of your mixer.
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with nonstick spray.
In a large bowl, mix together mashed sweet potatoes, margarine, milk, sugar, vanilla extract, and eggs. Spread sweet potato mixture into the prepared baking dish. In a small bowl, mix together brown sugar and flour. Cut in smart balance until mixture is crumbly (I used my mixer with the paddle attachment for this), then stir in pecans . Sprinkle pecan mixture over the sweet potatoes.
Bake for 25 minutes in the preheated oven, or until golden brown.