*This dish calls for the use of dairy ingredients such as butter, milk and buttermilk. If you wish to have this dish be non-dairy or parve, you can substitute margarine and a non-dairy milk product, such as soy milk or almond milk, instead. For non-dairy buttermilk, please see the instructions at the end of the recipe.
Original recipe makes 1 -2 ½ quart dish
2 ½ pounds sweet potatoes, peeled and cubed
2 tablespoons butter or margarine
2 large eggs
¼ cup maple syrup
¼ cup buttermilk*
⅓ cup milk*
½ teaspoon vanilla extract
½ teaspoon salt
1 pinch ground allspice
1 pinch cayenne pepper
½ cup chopped roasted, salted pistachios (or other preferred nut)
½ cup light brown sugar
⅓ cup all-purpose flour
¼ cup butter or margarine, melted
Preheat oven to 350 degrees F. Grease a 2 1/2-quart baking dish with butter or margarine. Place sweet potato cubes into a large pot, cover with water, and add a large pinch of salt. Bring to a boil and cook until a knife is easily inserted into a sweet potato cube, about 10 minutes. Drain well. Return to the pot and mash 2 tablespoons butter or margarine into sweet potatoes. Whisk eggs, maple syrup, buttermilk*, milk*, vanilla extract, cayenne pepper, allspice, and ½ teaspoon salt together in a large bowl until smooth. Gradually mash sweet potatoes into egg mixture, starting with 2 tablespoons of sweet potato mixture, until all sweet potatoes are incorporated. Transfer sweet potatoes into prepared baking dish. Mix nuts, brown sugar, flour, and ¼ cup melted butter or margarine together until completely mixed. Crumble topping evenly over top of sweet potatoes. Use the back of a fork to gently press nut mixture down onto sweet potatoes. Bake in the preheated oven until topping is browned and casserole is set, 25 to 30 minutes. If desired, place under oven’s broiler for 5 minutes to give topping a little more brown colour. Let rest to cool slightly before serving, about 10 minutes.
½ tablespoon lemon juice, white vinegar or apple cider vinegar
Enough dairy-free milk to add to the ½ tablespoon lemon juice (or vinegar) to equal ½ cup total liquid
Combine ingredients; whisk. Set aside 5 minutes. Milk will thicken and may separate, depending on the type of dairy-free milk you use. (This is fine, don’t worry!) Stir and use as you would use buttermilk in recipes. You may double the recipe for 1 cup of dairy-free buttermilk, if needed.