Sweet Potato Casserole

Sweet Potato Casserole

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.)



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


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!

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