Pecan Sweet Potato Casserole


  • 3 pounds sweet potatoes (about 8), peeled and cut into 1-inch pieces
  • 1/3 cup of goat or almond milk
  • 4 tablespoons Earth Balance butter substitute
  • 1 teaspoon cinnamon
  • 1/2 teaspoon clove
  • 1/4 teaspoon of nutmeg
  • 1 teaspoon of vanilla
  • 1/4 cup of brown sugar (plus 1 Tablespoon for nuts)
  • 10 ounces of whole pecans


  1. Boil potatoes until tender. Drain and transfer to a stand mixer.
  2. Mix in butter, sugar, spices, vanilla and enough milk to whip them up.
  3. Transfer to a baking dish
  4. Toss pecans with 3 tablespoons of sugar and a sprinkling of spices. Arrange on top of the potatoes and bake 350 degrees until nuts brown.

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