Is it a dessert or a side dish? Whatever you call it… It’s one of the traditional holiday dish in the US especially on Thanksgiving Day. This time I made a sweet potato casserole using Asian sweet potato (sweet potatoes from our garden). Texture and taste is a little different but I think I like it better— maybe because I like Asian sweet potato better than the typical orange sweet potato. It’s a great treat to have anytime of the year with or without a special occasion. Give it a try! To me it’s a dessert! 🙂
Well I have nothing else to say but greet my American friends a HAPPY, BLESSED and many more THANKSGIVING DAY!
sweet potato, 4 cups cubed (Asian or yellow sweet potato)
white sugar, 1/4 cup (1/2 cup if you use orange sweet potato)
egg replacer, (mixture of 4 TBspoon warm water to 3 teaspoon egg replacer powder). 2 eggs if not using egg replacer
sea salt, 1/2 teaspoon
non-dairy butter, 5 TBspoons softened (divided)
soy milk, (mixture of 1/2 cup mixed with 1 & 1/2 TBspoon soy supreme powder)
vanilla extract, 1/2 teaspoon
brown sugar, 1/2 cup
all purpose flour, 1/3 cup
chopped pecan nuts, 3/4 cups
1. Preheat oven to 325*F (165*C). Put sweet potatoes in a saucepan with about 2 and a half cup of water. Cook over medium high heat until tender. Drain and mash.
2. In a large bowl, mix together the sweet potatoes, white sugar, eggs replacer mixture, salt, 3 TBspoons softened butter, soy milk and vanilla extract. Mix until smooth. Transfer to a 9×13 inch baking dish.
3. In a medium bowl, mix brown brown sugar and flour. Cut in 2 TBspoon non-dairy butter until the mixture is coarse. Stir in the pecans (make sure the mixture is crumbly and not sticky) Sprinkle the mixture over the sweet potato mixture.
4. Bake in the preheated oven for 35-40 minutes, or until the topping is lightly brown.
Enjoy your side dish or dessert! 🙂