Holiday Sweet Potato Casserole
From Page 128 of Hallelujah Holiday Recipes
Submitted By: Rhonda Malkmus
This Holiday favorite comes from Rhonda’s book Hallelujah Holiday Recipes – From God’s Garden. A number of pictures of both Rhonda and George, taken when they were children, are used as chapter dividers throughout the book. Many have bought the book as much for these photographs as for the recipes. It is available online or by calling 1-800-915-9355.
Ingredients
Potatoes
- 3 OR 4 Sweet Potatoes (or enough to make 3 cups
- 1 teaspoon Vanilla Extract
- 1/2 cup Rice Milk (or Almond Milk)
- Pure Maple Syrup to taste
Topping
- 1 cup Pure Maple Syrup
- 1/3 cup Whole-wheat pastry flour
- 1 cup Pecans (chopped)
Directions
Bake sweet potatoes, cool, peel, and mash. Mix in the remaining ingredients and place in a 1½-quart casserole dish, which has been spread with liquid lecithin, and add below topping.
To make the topping, combine topping ingredients and spread over sweet potatoes already in casserole dish. Bake 20 minutes at 300 degrees. ENJOY!
*Organic ingredients are always recommended.
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