One of my favorite fall dishes is sweet potato casserole. I know, Lex is out there thinking how gross sweet potato casserole is and how it’s full of oil and death. Wrong! So, my recipe is not 100% oil free, but it drastically reduces the fat and sugar found in most sweet potato dishes, while still coming out delicious. Needless to say, there are no gross gelatin-containing marshmallows on top of my casserole, but you can buy vegan marshmallows if it wouldn’t be the same for you without them.

Even though my sweet potato/pumpkin kick was mostly driven by my wisdom tooth surgery, I am glad that I’ve started delving into the fall dishes. I’m pretty sure that I’ll be staying in Los Angeles this year and cooking thanksgiving dinner for the first time in years. It also marks the first time I will be cooking as a vegan, although I did once put together an amazing all-sides vegetarian thanksgiving in college, and it was to die for. I don’t want such a high-stakes meal to be the first time I try any dishes, so I’m glad that I’m getting a chance to test drive some things now. Sweet Potato Casserole

6 small sweet potatoes, peeled and boiled until they are just about falling apart

1 TBSP earth balance

1/3 c. soy milk

1/4 c. orange juice

1 tsp. vanilla extract

1/4 c. sugar

2 TBSP maple syrup

1/2 tsp salt

1 TBSP cinnamon

1/4 tsp nutmeg

Drain the sweet potatoes and while they are still warm, mash together with earth balance and soy milk. Pour in the orange juice and continue mashing until it’s completely smooth.

Add the rest of the ingredients and pour into a glass baking dish.

Topping

1/4 c. brown sugar

2 TBSP pastry flour

1 tsp. cinnamon

Mix together the three ingredients and sprinkle over the top of your casserole.

Bake at 350 degrees for 40 minutes.

Optional:  mix in a few tablespoons of chopped pecans into the topping