Vanilla Mashed Sweet Potatoes

Vanilla Mashed Sweet Potatoes
5 TB unsalted vegan butter
3 TB vegan heavy cream
1/2 tsp salt
2 TB Brown Sugar
1/4 tsp cinnamon
1/2 tsp vanilla
3 sweet potatoes

Peel sweet potatoes, cut into 1/2 thick slices then cut into quarters. Put all of the ingredients into a medium sauce pan and cook over low heat. Stir occasionally until the potatoes fall apart about 30-45 minutes. Remove from heat.

Mash the potatoes with a potato masher, for less lumps use a hand mixer. Serve topped with chopped candied pecans.

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Sweet Potato Souffle

Sweet Potato Souffle
5-6 baked peeled and mashed sweet potatoes
1 cup sugar
1 teaspoon salt
1/2 cup vegan butter
4 eggs substitute or silken tofu
1 cup evaporated milk
2 teaspoons vanilla
Topping
1 cup brown sugar
1/2 cup flour
1 cup chopped pecans
1/2 cup melted vegan butter
1/3 cup coconut

1. Bake sweet potatoes in oven until soft 1 to 1 1/2 hours at 350°F Pierce with fork to test.
2. Peel then mash with.
3. Mix in each ingredient separately and beat after each addition until light and fluffy.
4. Pour into 15x10-inch Pyrex pan or two 9x13-inch. Mix topping ingredients together and sprinkle over sweet potatoes.
5. Bake at 325°F for 25 minutes.
6. This will puff up so don't have the pans too full.
7. This freezes very well. If you use yams it is much dryer than using sweet potatoes.

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Mom's Special Sweet Potato Praline

Mom's Special Sweet Potato Praline
Sweet Potato
6 sweet potatoes, peeled and cubed
1/4 teaspoon salt
1/2 cup vegan butter
3/4 cup maple syrup
3/4 cup vanilla plant milk or vegan vanilla creamer
cinnamon, to taste
grated nutmeg, to taste

1. Bring a large pot of water to a boil.
2. Add sweet potatoes to pot and cook until tender, 20 to 30 minutes.
3. Mash or blend sweet potatoes with salt, vegan butter, and maple syrup
4. Slowly add the plant milk/vegan creamer, use more or less to achieve desired texture.
5. Add cinnamon and nutmeg, to taste.
6. Blend until smooth.
7. Put in oven dish and pour over praline sauce and top with more pecans.
8. Bake in oven for 30 min.
9. Take out to cool for about 10 min.
10. Serve warm and enjoy!
Praline Sauce
2 1/2 cups brown sugar
1 1/2 cups vegan evaporated milk or unsweetened plant milk
2 tablespoon vegan butter
1/2 teaspoon vanilla
1/2 cup chopped pecans

1. In a small saucepan over low heat combine brown sugar, vegan evaporated milk/unsweetened plant milk, and vegan butter.
2. Cook and stir praline sauce until sauce is smooth and syrupy, about 5 minutes.
3. Stir in vanilla extract and pecans.

If you tried and liked this recipe, send your pictures and reviews!

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