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Non-Dairy Sweet Potato Casserole Recipe

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This recipe for Non-Dairy Sweet Potato Casserole, by , is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Susan Hall
Added: Monday, September 22, 2008


6 lg. sw. potatoes (3 lb) or 1 1/2 lg cans of yams
4 T. Earth Balance natural buttery spread
1/2 c. packed light brown sugar
1/4 c. sugar
2 T. fresh orange juice
1 T. dry sherry, or more to taste
1/2 tsp. salt
1/2 tsp. ground cinnamon
sprinkle of Pumpkin Pie Spice
3 lg. eggs
18 large marshmallows

Peel and quarter sweet potatoes, place in 3-qt. saucepan.
Add cold water to cover and bring to boil, covered, over med-high heat.
Reduce heat & simmer until tender, about 20 min.
Drain and let cool briefly.

Meanwhile, place rack in cntr of oven, preheat 350.
Lightly oil (or Earth Bal) a 9x13 glass baking dish.

Place Earth Balance in mix bowl w/sw potatoes.
Add br. sug, sugar, orange juice, sherry, salt, and cinnamon.
Beat with elec mixer until potatoes are light & fluffy and Earth Bal is melted, about 1 min.
Add eggs and beat about 30-45 seconds.

Put mixture into baking dish.
Arrange marshmallows on top.
Bake until marshmallows are well browned and the casserole is bubbly, 25-30 minutes.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
35-40 minutes
Personal Notes:
Personal Notes:
-Can make ahead and refrigerate. Then bring to room temp, bake as above.
-OR bake 1st, then brown marshm. under broiler.
-OR bake, cool slightly, refrig until next day-- bring to room temp, put marshmallows on top and broil.




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