This is awesome. But you get extra calories with your calories, and then crumbly calories on top of that. Yeah….. This is a once a year thing for me, so I decided to veganize it and enjoy it. Maybe one day I’ll work on a lower calorie version, but until then….omnomnom.

Vegan Sweet Potato Casserole

Filling:
1350g Mashed Cooked Sweet Potato (~4 Large Sweet potatoes)
350g Organic vegan Brown Sugar
1C Unsweetened SO Delicious Coconut Milk Beverage
224g Earth Balance (vegan butter – I used the soy free one)
64g ENER-G Egg Replacer (follow instructions on box)

Topping:
200g Organic vegan Brown Sugar
150g Earth Balance
80g Whole Wheat Flour
250g Pecans, chopped

Peel and slice sweet potatoes. Cook in a pot full of water until they are soft enough to mash, drain, and mash. Take 1350g of those mashed potatoes and put in large mixing bowl. Add “butter”, coconut beverage, and sugar and mix well. Add the egg replacer last, mix well. I tried to cook this in a 9×9″ baking pan, but it was a little too much and I had to take a little off the top and cook in a small side dish. So, use a little bigger pan or two smaller pans.

Preheat oven to 350F.

For the topping, melt the “butter” then add the sugar, pecans, and flour. Crumble with your hands to spread topping  evenly over the filling.

Bake for ~40min or until topping is bubbling.

Notice how it almost bubbled over on me....need bigger pan.