Around Thanksgiving, I gave you the recipe for a vegetarian topping for sweet potato casserole. Here's the recipe for the casserole. I got the original recipe from my mom (I'm not sure where she got it from.) and made a few adjustments to suit my dietary preferences. Thanks, Mom!
4 medium sweet potatoes
1 c. sugar
2 free-range eggs (If you want to make this vegan, try using Ener-G's Egg Replacer instead.)
1 t. vanilla extract
1/2 c. vegan margarine (or butter), plus more to grease casserole dish
1/2 c. rice milk (or other milk of your choice)
Bake the sweet potatoes at 475 degrees until easily pierced with a fork. Set aside to cool. Once the sweet potatoes are cool, the skins should peel away easily. Peel the baked sweet potatoes, then use a mixer to purée them. You need 3 cups of the puréed sweet potatoes. (Save any leftovers to add to waffles or muffins later.)
Preheat the oven to 350 degrees. Add all remaining ingredients to the 3 cups of puréed sweet potatoes. Using the mixer, blend well leaving no lumps. Grease a 9x9 baking dish (I used a 9x11 with no trouble.) with the extra margarine (or butter). Spread the casserole mixture into the baking dish. Top with the vegetarian sweet potato casserole topping (recipe here), spreading over the entire casserole mixture.
Bake the casserole for 30 minutes. Serve warm.
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