Sweet Potatoes with Pecan Topping
A Thanksgiving left-over that’s even better the second day--if there’s any left!

4 to 6 medium sweet potatoes, peeled and cut into chunks
1/2 cup brown sugar (or sweetener of your choice)
1/2 cup non-hydrogenated margarine
1 teaspoon vanilla
1/3 cup soy milk or cream
Topping:
1/3 cup melted margarine
1 cup brown sugar
1/2 cup flour
1 cup pecans, chopped

Boil sweet potatoes in salted water 20 minutes, until soft. Drain and place in mixing bowl with sugar, margarine, vanilla and soy milk. Mix until smooth. Place in casserole dish that has been prepared with non-stick spray.

Make topping: Melt margarine and combine with remaining ingredients. Sprinkle on top of potato mixture. Bake 25 minutes at 350 degrees.