4 large or 6 medium sweet potatoes, cooked and peeled
2 tablespoons margarine
1/4 cup soy creamer or soymilk
1/4 cup orange juice
1 teaspoon vanilla extract
1/4 cup sugar
1/4 cup maple syrup
1/2 teaspoon salt
3/4 teaspoon freshly grated nutmeg
3/4 teaspoon cinnamon
1/4 cup margarine
1/2 cup brown sugar, packed
1/3 cup unbleached white flour
3/4 cups chopped pecans
2 tablespoons maple syrup
Preheat the oven to 350 F and spray a 2 quart casserole dish with non-stick spray (or wipe with canola oil).
Mash the sweet potatoes with the margarine until smooth. Add the soy creamer, orange juice, vanilla, sugar, maple syrup, salt, nutmeg and cinnamon. Pour into prepared casserole dish.
Mix the topping ingredients together until well-combined. Spread or sprinkle over the casserole and bake for 45 minutes or until hot throughout.
Makes about 10 servings. Per serving: 298 Calories (kcal); 13g Total Fat; (38% calories from fat); 3g Protein; 44g Carbohydrate; 0mg Cholesterol; 195mg Sodium; 3g Fiber. Weight Watchers: 6 Points.
Source: Fat Free Vegan Kitchen http://blog.fatfreevegan.com/2006/12/sweet-potato-casserole-with-pecan.html