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Sweet Potato Casserole
Ingredients
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3 1/2 pounds sweet potatoes
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1/4 cup skim milk, soy or rice milk
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1/3 cup maple syrup
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1 teaspoon vanilla extract
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1/4 teaspoon ground nutmeg
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1/4 teaspoon ground allspice
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1/2 teaspoon ground cinnamon
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1/2 teaspoon salt
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2 eggs, slightly beaten
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vegetable cooking spray
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1/4 cup all-purpose flour
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1/4 cup dark brown sugar
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2 tablespoons butter, chilled
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1/3 cup pecans
Preparation
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Preheat oven to 400 F. Line a sheet pan with parchment paper. Spray 9x13-inch baking dish with vegetable cooking spray. Set aside.
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Scrub potatoes and pierce with the point of knife or a fork. Place on prepared sheet. Bake for 45 minutes or until tender when pressed. Set aside to cool. Reduce oven temperature to 375 F.
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Meanwhile in a large bowl, whisk together the milk, maple syrup, vanilla, spices, salt and eggs. Peel potatoes and mash into mixture until smooth. Transfer potato mixture into prepared baking dish.
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In the bowl of a food processor, combine flour, sugar, butter and pecans. Pulse until ingredients resemble coarse crumbs. This can also done in a bowl using a fork or pastry blender but pecans must be chopped first. Sprinkle mixture over potatoes in baking dish. Cover with foil and bake in preheated oven for 20 minutes. Remove foil and bake an additional 15 minutes or until topping is nicely browned.
