Sweet Potato Casserole with Pecan Topping

• 4 large sweet potatoes cooked (I used a pressure cooker) and peeled
• 2 tablespoons vegan margarine (leave it out if you have to)
• 1/4 cup soy creamer or non-dairy milk
• 1/4 cup orange juice
• 1 teaspoon vanilla extract
• 1/4 cup sugar
• 1/4 cup maple syrup
• 1/2 teaspoon salt
• 3/4 teaspoon freshly grated nutmeg
• 3/4 teaspoon cinnamon

Topping

• 1/4 cup vegan margarine (replacing with apple sauce may work for a low-fat version)
• 1/2 cup brown sugar packed
• 1/3 cup unbleached white flour
• 3/4 cups chopped pecans
• 2 tablespoons maple syrup

Instructions

1. Preheat the oven to 350 F and spray a 2 quart casserole dish with non-stick spray or quickly wipe with oil (omit if you don't mind the casserole sticking to the sides of the dish.)
2. Mash the sweet potatoes (with the margarine, if you’re using it) until smooth. Add the soy creamer, orange juice, vanilla, sugar, maple syrup, salt, nutmeg and cinnamon. Pour into prepared casserole dish.
3. Mix the topping ingredients together until well-combined. Spread or sprinkle over the casserole and bake for 45 minutes or until hot throughout.