Thanksgiving Series: Sweet Potato Casserole (GF)

Ingredients:

• 5 cups sweet potato, peeled and cut into 1 inch cubes

• 1/3 cup white sugar or coconut sugar

• 1 flax seed “egg” (1 Tbsp ground flax seed mixed with 3 Tbsp water - let sit 5 min until goopy)

• 4 Tbsp vegan butter (I used Miyoko’s) - (Separated into 2 Tbsp and 2 Tbsp)

• 1/2 cup plant-based milk (I used Oatly’s oat milk)

• 1 tsp vanilla extract

• 3 Tbsp corn starch

• 1/2 cup brown sugar

• 1/2 cup chopped/broken pecans

Instructions:

1. Preheat oven to 325 degrees Fahrenheit. Grease a 9x13” baking dish with vegan butter and set aside.

2. Put sweet potatoes in a medium saucepan with enough water to cover. Cook over medium high heat until fork-tender and drain

3. Place sweet potatoes back in saucepan and mash with a fork or potato masher (I like to leave lumps, but if you like things more creamy, mash away to your heart’s content).

4. In a large mixing bowl, mix sweet potatoes, brown sugar, flax “egg”, 2 Tbsp vegan butter, plant milk, and vanilla extract until everything is incorporated.

5. Place mixture into the greased baking dish.

6. In a separate bowl, mix together brown sugar and corn starch. Cut in the remaining 2 Tbsp butter until mixture is coarse.

7. Add the pecans and stir. Evenly cover sweet potato mixture with pecan/sugar/butter mixture.

8. Bake uncovered for 30 minutes, until the topping is browned to your liking.

9. Enjoy!