Sweet potato casserole. The word casserole always conjures up the unppetizing to me: tuna casserole (warm tuna fish? yuck), green bean casserole (a buttery, fried mess), low-tide casserole (reminds me of, well, the smell of low tide -- in a dish -- covered with cheese). While those might all taste delightful, there's something about casserole that makes me wince. Mixing a bunch of ingredients together and creating something with the texture of soggy bread is what comes to mind. Maybe it's the relationship that fifties housewives had with casserole's and the opression that was put on those women to make casserole's and have babies that makes me angry. There I go -- off on a tangent, but this brings me back to the dish; it will be referred to by it's abbreviation: SPC.
4 cups cooked sweet potato (I just zapped mine in the microwave until tender -- about 5 min per potato)
1/2 cup white sugar
2 eggs, beaten
1/2 teaspoon salt
4 tablespoons Earth Balance (use butter if you can tolerate dairy)
1/2 cup almond milk
1/2 teaspoon vanilla extract
1/2 cup packed brown sugar
3 tablespoons Earth Balance
1/2 cup chopped pecans
Preheat your oven to 325 degrees F.
Mix the sweet potato, sugar, eggs, margarine, almond milk and vanilla extract in a large bowl. Once combined, put in one of those dishes most people put casseroles in. Combine the brown sugar and pecans and cut in the margarine until the mixture is crumbly. Now, top the casserole (uh, I said it) with the mixture and bake for thirty minutes.