Categories: Sides
Ingredients
- Base:
- 2 quarts water
- 3 sweet potatoes, peeled and cut into 1/2-inch cubes
- 1/4 cup brown sugar
- 1/4 cup margarine
- 1/4 cup half-and-half
- 1/4 cup egg substitute
- 1 tsp vanilla
- 1/2 tsp salt
- Topping:
- 8 gingersnap cookies, crushed
- 1 oz. chopped pecans, toasted
- 2 tbsp brown sugar
- 1 tbsp all-purpose flour
- 1 1/2 tbsp canola oil
Directions
-
eheat oven to 350.
-
Bring water to a boil in a Dutch oven over high heat. Add potatoes, return to a boil, reduce heat, cover and simmer 10-12 minutes or until very tender.
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Remove from the heat, drain potatoes well, and return to the Dutch oven with the remaining base ingredients. Using an electric mixer or potato masher, beat until smooth. Spoon into an 11×7-inch baking dish.
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In a medium bowl, combine all of the topping ingredients, except the oil, and stir until well blended. Drizzle the oil over all and toss gently with a fork until crumbly. Sprinkle streusel over sweet potatoes and bake, uncovered, for 25 minutes or until streusel is lightly browned. Let stand 5 minutes to allow flavors to blend.