• Sweet Potato Casserole With Pecan Topping

    Thank you to Amanda from our Facebook community for sharing this delicious casserole from Fat Free Vegan!
    Sweet Potato Casserole With Pecan Topping
    • 4 large Or 6 Medium Sweet Potatoes, cooked (I used a pressure cooker) and peeled
    • 2 Tbsp Margarine (or butter)
    • ¼ cup Soy Creamer Or Soy milk
    • ¼ cup Orange Juice
    • 1 tsp Vanilla Extract
    • ¼ cup Sugar (I omitted this and it was plenty sweet.)
    • ¼ cup Maple Syrup
    • ½ tsp Salt
    • ¾ tsp Freshly Grated Nutmeg
    • ¾ tsp Cinnamon

    ¼ cup Margarine (or butter)
    ½ cup Brown Sugar, packed
    ⅓ cup Unbleached White Flour
    ¾ cup Chopped Pecans
    2 Tbsp Maple Syrup


    Preheat the oven to 350 F and spray a 2 quart casserole dish with non-stick spray (or wipe with canola oil).

    Mash the sweet potatoes with the margarine until smooth. Add the soy creamer, orange juice, vanilla, sugar, maple syrup, salt, nutmeg and cinnamon. Pour into prepared casserole dish.

    Mix the topping ingredients together until well-combined. Spread or sprinkle over the casserole and bake for 45 minutes or until hot throughout.

    Makes about 10 servings. Per serving: 298 Calories (kcal); 13g Total Fat; (38% calories from fat); 3g Protein; 44g Carbohydrate; 0mg Cholesterol; 195mg Sodium; 3g Fiber. Weight Watchers: 6 Points.

    Notes: Note: This isn’t a fat-free recipe, though it does have less fat than other recipes of its kind.
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