Thanksgiving is upon us!

It’s almost that time in America. . .which is odd for me as a Canadian, since Canadian thanksgiving was roughly 6 weeks ago. Ahh well! Here is a recipe for Vegan Coconut Sweet Potato Casserole- adapted from here:

Vegan Coconut Sweet Potato Casserole

Topping

  • ½ cup all-purpose flour
  • 1 cup toasted shredded coconut
  • 3 tbsp Earth Balance, melted
  • ¼ cup each brown sugar and pecans

Filling

  • 4 large sweet potatoes
  • 2 tbsp Earth Balance
  • ¼ cup brown sugar
  • 1/3 cup each almond milk and apple juice
  • 1 tsp vanilla extract
  • Salt and pepper to taste

1. Preheat the oven to 400F. Prick potatoes with a fork and roast in the over for ~1 hour, or until very soft. Remove and let cool. Reduce oven temperature to 350F.

2. While potatoes are cooking, mix together all topping ingredients until the mixture resembles a crumble. Set aside.

3. Scoop flesh from potatoes and mash. Add remaining ingredients and mix well. Spoon into greased 4 qt. casserole pan, and top with coconut topping.

4. Bake at 350F for 40 minutes, covering if necessary if the coconut becomes too brown.

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