Instead of milk and butter, this recipe calls for sweet vanilla soy milk and your favorite dairy free butter alternative such as Smart Balance Light or Earth Balance spread.
While we had a very small Thanksgiving get-together this year, I still made a full casserole of this recipe. We were determined to have lots of leftovers!
I adapted this recipe from Yummy Sweet Potato Casserole on allrecipes.com. I hope it becomes a holiday favorite for your family!
Sweet Potato Casserole with Walnut Crumble
2013-11-28 12:46:27
Serves 12
Casserole
- 4 sweet potatoes, peeled and cubed
- 1/2 cup white sugar
- 2 eggs, beaten
- 1/2 teaspoon salt
- 4 tablespoons Smart Balance Light, softened
- 1/2 cup Silk Very Vanilla Soymilk
- 1/2 teaspoon vanilla extract
Topping
- 1/4 cup brown sugar
- 3 tablespoons Smart Balance, melted
- 1/2 cup chopped walnuts
Instructions
- Preheat oven to 325 degrees Fahrenheit.
- Put cubed sweet potatoes in a medium saucepan and cover with water. Bring water to boiling, then reduce heat. Simmer over medium low heat until tender. Use a fork to test softness after 10 minutes. Drain.
- In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, Smart Balance, soy milk, and vanilla with an electric mixer until smooth. Transfer to a 9x13 inch baking dish.
- Sprinkle the crumbled walnuts evenly over the sweet potato mixture. Add melted butter on top, and then sprinkle with brown sugar.
- Bake for 30 minutes.
Adapted from Yummy Sweet Potato Casserole
Adapted from Yummy Sweet Potato Casserole
don't miss dairy http://dontmissdairy.com/
