Sweet Potato Casserole

Ingredients

• 8-10 large sweet potatoes or 3 large bags of chopped sweet potatoes

• 1 stick of margarine

• ½ cup of non dairy creamer

• ½ cup browned sugar

• ½ cup of sugar

• 1 tbsp of vanilla

• ½ tsp salt

• 2 large eggs

• Topping Ingredients

• ½ cup of flour

• ½ cup brown sugar, packed

• 4 tbsp of butter

• ½ tsp of kosher salt

• ¾ cup of chopped pecans

Preparation

1. Boil all the potatoes until they are fork tender

2. Strain the sweet potatoes and make sure the majority of the water is gone

3. Place sweet potatoes back into the pot and blend with a hand blender

4. Add margarine, sugar, brown sugar, vanilla, salt, non dairy creamer and eggs

5. Place in a 9x13 pyrex dish and set aside

Topping:

Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the chopped pecans and spread over the sweet potato mixture. Bake in a 350 degree oven until the sweet potatoes are hot. Make sure the topping does not burn. Cover if necessary with tin foil.