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Parve
Easy
5-6 Servings
Allergens 
1 Hour
Diets
This recipe was originally published in Family Table issue 135 for Pesach. This dish is a family favorite both on Pesach and all year round. It freezes well (just warm it up while it’s still frozen).
3 to 4 sweet potatoes
1/2 cup sugar
1/2 cup freshly squeezed orange juice
1 large egg, beaten
3 tablespoons margarine or oil, such as Heaven & Earth Coconut Oil
1/2 teaspoon Gefen Vanilla Extract
1/2 cup dark brown sugar such as Haddar
1/3 cup Gefen Potato Starch
3 tablespoons margarine or oil, such as Heaven & Earth Coconut Oil
1/2 cup pecan pieces
Peel and cut the sweet potatoes, and boil in a small pot until soft. Drain well and return the potatoes to the pot. Mash, but don’t overdo it; the potatoes should be thick and not too smooth (this way the pie is thicker, and holds together better).
Add the sugar, orange juice, egg, oil, and vanilla. Mix well. Pour into a lightly greased nine-inch round pan. Mix together the topping ingredients and sprinkle on top of the sweet potato mixture. Bake at 350 degrees Celsius/180 degrees Celsius for about half an hour.
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What can I replace pecans with for a nut free version?
Cereal or unsalted seeds 🙂