Vegan Sweet Potato Casserole

Inspired by a recipe from Cooking Light

Potato mixture:
2 ¼ pounds sweet potatoes chopped (don’t peel yet!)
1 cup soy creamer or soy milk
¾ cup brown sugar
1 tsp salt
2 tsp vanilla extract
2 T. egg replacer mixed with 6 T of water
Cooking spray
Topping:
1 ½ cup of vegan marshmallows (from Pangea) cut in half
½ cup whole wheat flour
¼ cup brown sugar
¼ tsp of salt
1 tsp of cinnamon
2 T of cold Earth Balance butter, cut in to small pieces, Keep chilled in freezer
½ cup of chopped nuts (walnuts or pecans) toasted
1/2 cup of rasins (optional)

1. Preheat oven to 375* F
2. Place potatoes in Dutch oven and cover with water. Let it come to a boil. Then reduce heat and simmer for 20 minutes (or until fork tender). Drain. Let cool slightly and then peal off skin.
3. Put potatoes in large bowl and add the creamer/milk, brown sugar, salt, and vanilla. Beat by hand or with a hand mixer until smooth. Add egg replacer mixture and beat well. Pour mixture into sprayed 13x9 inch baking dish.
4. Make the topping by sprinkling on top of potatoes with the marshmallows. In a medium bowl combine the rest of the topping ingredients (except the nuts and rasins) . With a pastry blender or a fork, combine till it resembles coarse corn meal. Add in nuts and rasins.    Sprinkle mixture over marshmallows and bake for about 30 min.

**Instead of using soy creamer or milk, reserve 1 cup of the water used for boiling the sweet potatoes and use that instead. **