Sweet Potato Casserole

ORIGINAL INSTRUCTIONS:

Preheat oven to 400 F. Drop 2 large or 4 small unpeeled yams or sweet potatoes in just enough boiling water to cover. Cover and cook on medium-low heat 40 minutes till tender. Peel and mash to make 2 cups mashed yams. Add 1 1/2 cups white sugar, 2 eggs, 1/3 cup melted butter or margarine, 1/2 cup milk, 1/2 tsp each nutmeg and cinnamon, and (if desired) 3 Tbsp bourbon. Pour into greased 8 x 8 inch dish and bake at 400 for 25 mins. While casserole cooks, mix 3/4 cup granola (no raisins) or crushed cornflakes with 1/2 cup dark brown sugar, 1/2 cup crushed pecan pieces, and 1/3 cup melted butter or margarine. Top casserole with this mixture and bake at 400 for 10 more minutes.

To make ahead, bake the first 25 minutes as directed and make all of topping EXCEPT melted butter / margarine in separate container. Warm up casserole slightly before serving time, and melt 1/3 cup margarine / butter to add to topping mix. Top casserole just 10 minutes prior to serving time, and cook 10 minutes at 400 F.

VEGAN INSTRUCTIONS:

Cook 4 sweet potatoes, peeled, in boiling water (on low) 40 mins till tender, then drain. Preheat oven to 400 F, while mashing sweet potatoes with 2 Tbsp vegan margarine; 1/4 soy or rice milk; 1/4 cup orange juice; 1 tsp vanilla extract; 1/4 cup sugar (or less for April); 1/4 cup maple syrup (or less for April); 1/2 tsp salt; and 3/4 tsp each nutmeg, cinnamon. Pour into casserole dish sprayed with non-stick vegan spray. Bake 25 min at 400 F then refrigerate till about an hour before serving. Mix together 1/4 cup vegan margarine; 1/2 cup packed brown sugar; 1/3 cup unbleached flour; 3/4 cup chopped pecans; and 2 Tbsp maple syrup, then sprinkle this topping over the room temperature casserole. Bake another 10 - 20 minutes at 400 F (while other side dishes are being prepared).