Ingredients
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1, 40oz can drained yams
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3 tablespoons melted vegan butter
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1 teaspoon ground cinnamon
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1 tablespoon orange zest1/2 orange
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Pecan streusel
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1/2 cup all purpose flour
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1/2 cup light brown sugar
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1/4 cup pecans
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1/4 cup vegan butter
Directions
This Thanksgiving side dish is enhanced by adding orange zest and Saigon cinnamon to the sweet potatoes. A rich pecan streusel replaces the gloopy marshmallow topping and creates a gourmet experience you’ll reach for next holiday.
Easily doubled to make a 9×13 amount, this recipe is made to be quick and easy with drained canned yams. If you have the time, roasting sweet potatoes adds dimension to the flavor profile.
Steps
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1
Done
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Preheat oven to 350 and set out an 8x8 square pan. Drain canned yams and add to a bowl with melted butter, cinnamon, and orange zest. You can use a potato masher, mixer, or whisk to beat the mixture until smooth. This is made easy by how soft the yams are already. Pat the sweet potato mixture evenly into the 8x8 pan. |
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2
Done
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Add flour, sugar, and pecans to a bowl and mix until incorporated. Add cold butter in with a pastry blender or use your fingers to press the mixture until it resembles coarse crumbs. |
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3
Done
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Sprinkle streusel evenly over the sweet potato filling and bake for 40 minutes or until golden brown. |
