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Sweet Potato & Banana Bake
This vegan sweet potato recipe is easy to make and perfect for serving a large crowd. The banana gives it a rich creaminess and flavor. I am really happy with the way the topping turned out. You will find that it resembles in look, taste and texture a decadent and crunchy brown sugar topping. 5 lge sweet potatoes, scrubbed1 ripe banana2 tbsp. earth balance, melted1/4 cup unsweetened almond milk1/4 cup agave nectar1 1/2 tsp egg replacer dissolved in 2 tbsp. warm water (if you use eggs in your diet, replace with 1 egg, lightly beaten)1 tsp cinnamon1/2 tsp baking soda1/4 tsp saltTopping1/2 cup spelt flour2 tbsp agave nectar1 tsp stevia1/2 cup chopped pecans1/2 cup granola 2 tbsp earth balance (cold)Preheat oven to 400 degrees. Prick the sweet potatoes a few times with a fork or knife. Place them on a cookie sheet lined with foil. Bake for 1hr or until the potatoes are very soft. Remove from the oven.Reduce oven temperature to 350 degrees. When the potatoes are cool enough to handle, scoop out the flesh into a large mixing bowl and mash with a fork. Add banana and continue to mash until potatoes and banana are well combined. Add melted Earth Balance, egg replacer, almond milk, agave nectar, cinnamon, salt and baking soda. Mix well. Pour into a 9x13 baking dish coated with cooking spray. In a separate bowl, mix together flour, pecans, granola and stevia. Add agave nectar and Earth Balance. Mash together with fingers or a pastry cutter. Drop quarter size pieces of mixture over the top of the sweet potato mixture. Bake uncovered in a 350 degree oven for 30 minutes. Remove from oven. While the topping is still soft, delicately spread the topping with fork tines to make sure it evenly covers the top of the sweet potato mixture. Put broiler oven on. Put dish under broiler for 2 minutes or until topping is golden brown. Posted By: jeanette On: 2010-04-08 08:06:23 |
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