PECAN & SWEET POTATO BAKE

PECAN & SWEET POTATO BAKE image

Yield 8-10 servings

Number Of Ingredients 11

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3-4 large sweet potatoes, peeled and cubed
1/2 cup sugar
1/2 cup plain soy milk or nondairy creamer
1 large egg, beaten
3 Tbsp. margarine, cut into slices
1/2 tsp. vanilla
1/2 cup dark brown sugar
1/3 cup flour
3 Tbsp. margarine, melted
1/2 cup pecan pieces
8-10 pecan halves for garnish

Steps:

Lightly spray a 2-quart rectangular or round baking dish with nonstick cooking spray; set aside. In a large pot, bring 2 inches of water to a boil over medium-high heat. Add the sweet potatoes; cover and cook for 25-30 minutes or until tender. Drain and return to pot. Preheat oven to 350 degrees. Add the sugar, soy milk or creamer, egg, margarine, and vanilla to the sweet potatoes. Using the back of a wooden spoon, gently mix the ingredients; try not to mash the sweet potatoes too much. Transfer the mixture to the prepared baking dish. In a small bowl, combine the brown sugar, flour, melted margarine, and the pecan pieces. Sprinkle topping over the sweet potatoes. Bake uncovered for 25 minutes or until set. Garnish with pecan halves, if desired. Starting from the center of the dish, set the pecan halves in the pattern of a sunflower.