A modern twist to the popular sweet potato casserole our grandmothers used to make, you can even add vegan marshmallows to top if you like!  

• 4-5 cups sweet potatoes, boiled and mashed
•     ½ teaspoon salt
•     ¼ cup brown sugar or ¼ cup maple syrup
•     1 teaspoon cinnamon
•     8 teaspoon nutmeg (optional)
•     2 tablespoons vegan butter, melted
•     ¼ cup unsweetened almond milk or soy creamer

    Topping  

•     ½ cup brown sugar
•     2 tablespoons vegan butter, melted
•     2 tablespoons all-purpose flour 
•     1 cup pecans or walnuts, chopped
•     Vegan marshmallows for top (optional)

Preheat oven to 350°F (175°C). Lightly oil a casserole dish.  Mix sweet potatoes, salt, sugar, cinnamon, nutmeg and vegan butter together and mix well. Adding a small amount of milk at a time to the sweet potato mixture to smooth it out, make sure the potatoes do not get too soupy. Mixture should be a little stiff. Pour into casserole dish.  With a wooden spoon, mix all topping ingredients together and sprinkle over casserole. Bake, uncovered for 25-30 minutes or until golden brown.

Hint:

Choose sweet potatoes that are firm and heavy for their size and free of cracks and soft spots.