Sweet Potato Casserole

 

image courtesy of together as f*mily website

My oldest daughter Courtney, my niece Debi and her brother Ronnie, all love this sweet potato casserole and they used to ask me to make it for Thanksgiving. I've made it for Christmas dinner in the past, and sometimes make it during one of the winter months. It's super easy as long as you have certain ingredients in the cupboard. 

note: this recipe does contain refined sugar but you can substitute it for raw sugar or agave.  You can use honey but it will change the taste a bit. I tend to use raw sugar and instead of using a 1/2 c. I use 1/4 c. 

SWEET POTATO CASSEROLE

1 can (Large 15 or 16 oz) sweet potatoes(yams), drained and mashed

1/4 c raw sugar (or refined sugar or pure maple syrup) 

(original recipe calls for 1/2 c.)

1 egg

(I substitute ground flaxseed alternate "vegan" egg, see below for tips on this)

1/4 c. Earth Balance butter, melted 

(or cow's milk butter...do NOT use margarine...it's too watery)

1 tsp ground cinnamon

(original recipe calls for 1/2 tsp)

Dash of sea salt

Topping: 1 c. crushed ritz crackers

(I use low sodium ones; it takes an entire sleeve of crackers)

See tip below to crush them. 

1/2 c. packed brown sugar

5 Tablespoons Earth Balance butter, melted

(you can use cow's milk butter)

• In a large mixing bowl, after draining the yams, use a fork or potato masher to mash the potatoes so there's no big chunks
• Add in all the ingredients except for the topping, and mix well. 
• Use baking spray in an 8x8 glass pan or brownie pan (or small round casserole dish) and then pour in the yam mixture.  Spread with a spatula to even out. 
• Combine the topping ingredients and mix well. You can use dark or light brown sugar..I prefer the light brown. 
• Sprinkle over the top of the yams evenly.  I use a spatula to evenly spread the topping. 
• Bake, uncovered, for 20-25 minutes in a 350 degree oven. It should turn a golden brown. 
  

Serve warm. 

TIPS:  to make a perfect flaxseed "egg":  take 1 TBL of ground flaxseed and put in small mixing bowl/custard cup.  Add in 3 TBL of warm water.  Stir and let sit (it will gel and be  the consistency of an egg) for 5 minutes. Add to recipe

To make the crackers into crumbs:  put one sleeve of Ritz Crackers into a quart sized freezer bag.  Seal shut and using a rolling pin, roll over the baggie, breaking up the crackers into very small pieces (crumbs) OR use both thumbs and "squish" the crackers into crumbs. Add to mixing bowl and then follow rest of topping directions. 

ENJOY!!

ps As with all recipes under the faithfixes label, you do have permission to copy, download or print out this recipe.  Recipes on this blog are not under copyright law. All other written material and photos are copyrighted.