CWA Financial Advisor, Patricia Marschner, shares her favorite recipe for the colder months when sweet potatoes are plentiful, the weather is crisp and the leaves are falling. Originally getting the recipe from OhSheGlows.com, Patricia has made small tweaks over the years to make it her own.
From: Patricia Marschner
Prep Time: 30 Minutes
Cook Time: 50 Minutes
4 large sweet potatoes, peeled & cooked
2 tbsp. vegan margarine
1 tsp. vanilla extract
5 tbsp. pure maple syrup
1/2 tsp. sea salt
3/4 tsp. nutmeg
3/4 tsp. cinnamon
2-4 tbsp. vegan margarine
1/3 cup sucanat sugar
1/3 cup unbleached flour
3/4 cup chopped pecans
Preheat oven to 350* and lightly grease a 2 quart casserole dish.
Peel and cut sweet potatoes into chunks, boil in water until tender.
Drain the potatoes and mash with the margarine until smooth.
Add the vanilla, maple syrup, sea salt, nutmeg, and cinnamon to the sweet potatoes and mix well.
Pour the potatoes into the casserole dish.
Mix the topping ingredients together and sprinkle over the potatoes.
Bake for approx. 50 minutes, checking every so often.