As promised, I have started making my traditional Thanksgiving dishes early this year, so that I can share them with you in time for the holiday season. My first installment is the vegan version of my family’s favorite Sweet Potato Casserole.
My mother has been making the original recipe since 1969. She found the it in this local cookbook, and it’s been a regular holiday dish ever since.
It was the first Thanksgiving dish she allowed me to make every year, starting when I was 11-years-old. It was a messy endeavor, when I was a child (notice all the years’ worth of splatter all over the original page), but it’s easy, and it is D E L I C I O U S.
Sweet potato casseroles, or pies, often find their way to many Thanksgiving feasts, and for good reason: it’s autumn in a bite. It’s sweet, savory, fragrant, feel-good food.
I have (obviously) adjusted the original recipe to make it vegan, but also in other ways that I’ve found suit my feast better.
HERE’S WHAT YOU NEED:
55 oz Canned Yams: I get a 40 oz can & a 15 oz can.
3 Tbs Earth Balance
6 Tbs Organic Brown Sugar (tip: if your brown sugar has hardened, put it in a bowl, cover it with a fairly damp paper towel and microwave it for 20 seconds. It should be good as new.)
1/2 tsp Salt
3 Beat Egg White equivalent of Ener-G egg replacer (found in most grocery stores)
1/2 cup Orange Juice
1/2 cup Unsweetened Plain Almond Milk
1/2 tsp ground Nutmeg
1 tsp ground Cinnamon
1/4 tsp ground Ginger
1 Tbs Maple Syrup
1/2 cup chopped Pecans (optional)
Suzanne’s Ricemellow Creme or vegan marshmallows (not as good)
HERE’S WHAT YOU DO:
Preheat your oven to 400°.
Drain the canned yams very well and beat them with an electric mixer until they’re smooth. If you don’t have an electric mixer, you can use a potato masher — it should be easy enough.
Add all other ingredients to the mix EXCEPT for the Ener-G egg replacer, pecans & marshmallow creme. Beat well.
If you’re going to add pecan pieces, fold them in now.
Beat the Ener-G egg replacer until fluffy. Fold it into the mix. (Be sure to fold this in because stirring it in will deflate some the fluff that we’re trying to keep).
Turn it into a well-buttered (Earth Balanced) casserole dish.
Bake for 45 mins in your 400° oven.
Take out the casserole and top it off with a layer of this really yummy Ricemellow Creme by Suzanne’s Specialties (or you can use some vegan marshmallows). Toast the marshmallow topping in the middle rack of your oven under the BROIL setting. Keep the door ajar and watch it closely because it can burn fast. You want it to brown, not burn — approx 2-3 mins.
A note about the marshmallow topping: This casserole traditionally has toasted marshmallows on top of it, which is really yummy. Marshmallows, however, are not vegan. They have gelatin in them, which is a protein obtained by boiling skin, tendons, ligaments, and/or bones with water. It is usually gotten from cows & pigs, but sometimes fish.
For years, I tried to recreate that same crispy yumminess as the original by using vegan marshmallows, and I regretted using them every single time — they don’t toast well or taste all that good because they are overly sweet and too creamy. They just kind of melted into a sludge.
But this vegan marshmallow cream that I recently found actually tastes just like marshmallows, and it toasts really well. I highly suggest that you to use this stuff. I got mine at Whole Foods. You can order directly from Suzanne’s Specialty site here, or you can also see here on their webpage where else they sell them brick & mortar. I did find it on Amazon, outrageously priced, so don’t get it there. BTW, Suzanne’s Specialties did not give me product or compensation for my rave review — I found this sweet yumminess all on my own, thank you very much 😉
So there we go! Thanksgiving installment #1. Let me know if it makes its way to your table this season.
Please do send me your questions, as always. I love hearing from you.