With the holidays upon us, I am going to stop sharing crock pot recipes for the next month, and rather share some holiday recipes. This Sweet Potato Casserole is a favorite for Rhonda and me, not only at Thanksgiving and Christmas, but also on other occasions through the winter months. Be sure to give it a try. (This recipe can be found in the index of Rhonda's book RECIPES FOR LIFE... FROM GOD'S GARDEN.)
Ingredients:
3 cups mashed sweet potatoes
1 teaspoon vanilla
1/2 cup non-dairy milk (rice milk)
Maple syrup or honey to taste if desired
For topping:
1 cup maple syrup
1/3 cup whole wheat pastry flour
1 cup chopped pecans
Directions:
Bake 3 or 4 sweet potatoes (enough to yield 3 cups of peeled sweet potatoes). Mash and mix with basic grouping of ingredients. Place in a casserole dish coated with liquid lecithin to prevent sticking.
Combine topping ingredients and spread over mashed sweet potatoes. Bake for 20 minutes in a 300-degree oven. ENJOY!
