Countdown to Thanksgiving--Part 3 (Sweet Potato Casserole)

I have to say, I definitely have my favorite and least favorite dishes on the Thanksgiving table.  Some things I've loved from the beginning, some I still won't touch to this day, but this recipe is one that turned my tastebuds around!  

I never really liked sweet potatoes (go figure... this coming from the girl who loves every possible creation made from the starchy root vegetable that is the potato.  There was just something about sweet potatoes... probably the sweetness... or maybe no one made them right for me... Potatoes and Marshmallows...? REALLY?! EWW!  Finally one year my mom made this recipe... It was the first time I enjoyed DEVOURED sweet potatoes and it's the way I make them for special dinners.  (this recipe also changed my mind on baked sweet potatoes, suddenly after this recipe, I loved sweet potatoes!

I don't know where she got this recipe... but I have had to adapt it a little to make it vegan!  ENJOY!!

3 cups sweet potatoes, boiled and mashed
1 cup sugar
1/4 cup Earth Balance Coconut Spread
1/2 cup non-dairy milk
equivalent of 3 eggs (I used Ener-G, ground Chia seeds would also work)
1/2 tsp vanilla
1 TBS lemon juice
1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
*Topping*
1 cup pecans, chopped
1 cup coconut
1 cup brown sugar
1/2 cup flour
1/2 cup Earth Balance Coconut Spread

Preheat oven to 350 F and lightly grease a 13x9 inch pan, set aside.

Combine first 10 ingredients and spread into baking dish.

 Mix topping ingredients until crumbly and sprinkle over casserole.

Bake for 30 mins and serve warm.  

NOM NOM NOM!! So rich and sweet and delicious!!!  You and your family will be begging for this to be made throughout the year!