Sweet Potato Casserole

Today I am posting the other side dish in my Thanksgiving meal, Sweet Potato Casserole.  This is a recipe for the typical sweet potato casserole but obviously made vegan!

This recipe was adapted from here:
  • 4 large sweet potatoes
  • 1 8oz can of unsweetened crushed pineapple (I recommend Giant brand)
  • 2 tsp Earth Balance
  • 1/2 tsp cinnamon, or to taste
  • 1/2 tsp sea salt, or to taste
  • 1/4 cup raw pecans, chopped
  1. Preheat oven to 400F.
  2. Wash sweet potatoes (do not peel) and place them on a baking sheet lined with foil.
  3. Bake for 1 1/2 hours.
  4. Let cool enough so that you can remove the potato skins. The skins should peel right off with your hands.  Place the peeled potatoes in a medium bowl.
  5. Drain the pineapple of most of the liquid, but keep it in a container in case you need more moisture for the casserole.  (Mine didn’t need any extra.)
  6. Add crushed pineapple, Earth Balance, cinnamon, and salt to the potatoes and mash until smooth.  If needed add the extra pineapple juice.
  7. Place in a casserole dish, cover, and warm at 350F for 30 minutes just before serving.
  8. Garnish with crushed pecans!

I had lots of compliments on this dish.  The pineapple gave it a great sweetness and the pecans paired so well with the sweet potatoes!  I loved how easy it was to make with very minimal clean-up.  I will be making this again sometime very soon!

My other Thanksgiving 2012 Dishes:

I’m roughly estimating that this dish makes about 8 servings:
Based on 1 serving, depending on the size of your sweet potatoes, this recipe yields approximately 193 calories and 3g protein.

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