COOKING WITH THE VAGABOND CHEF

3 cups sweet potatoes (2 cans in light syrup, drained)

1/4 cup sugar or sugar substitute equivalent

1 tablespoon butter (may be eliminated)

1 egg

1/4/tsp vanilla

1/2 tsp salt

Topping

1/4 cup brown sugar

1/4 cup butter

1/4 cup flour

1/2 cup chopped toasted pecans (may be reduced)

Mash together first 6 ingredients, making the mixture as smooth as possible. I use a food processor.  Place in an  8 x 8 inch baking dish.  Mix together the topping ingredients, until it resembles pebbles.  Sprinkle mixture on the top of the sweet potatoes.  Bake at 350 ° until topping is lightly browned and bubbly.  Less or more topping can be used.

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