Sweet Potato Casserole

This recipe was in the Thanksgiving issue of the Penzey's magazine. I had to make several changes to make it CHIP friendly. I took it to my son's home last evening for the evening meal. Dean's and Michelle's teenage girls said that they really like it.

Ingredients:

• 3 medium sweet potato's-1 1/2 lbs or so.



• 1/2 cup unflavored soy creamer



• 1/2 cup raw brown sugar



• 1/2 teaspoon Stevia



• 2 teaspoons cinnamon



• 1/8 teaspoon ground cloves



• 1/4 teaspoon ginger



• 1/4 teaspoon nutmeg



• 1-2 teaspoon pure vanilla extract-no imitations please



• 1-2 Tablespoons WW Pastry flour



• 1/2 cup Earth Balance melted



• Egg Replacer to equal 2 eggs

Topping:

• 1/2 cup WW Pastry flour 1 cup chopped pecans or walnuts



• 3/4 cups raw brown sugar



• 1/2 teaspoon cinnamon



• 5 Tablespoons Earth Balance-melted

Directions:

1. Preheat oven to 400 degrees. Poke holes in the sweet potatoes with a fork. Bake for about 1 hour till fork tender.



2. Cool sweet potatoes.



3. Return the oven to 350 degrees.



4. Scoop out baked sweet potatoes, mix with the soy creamer. I used my immersion blender for this.



5. Add all the rest of the ingredients. Continue using immersion blender. Makes everything so easy.



6. Spoon into a sprayed 9" by 9" pan glass pan.



7. Combine all of the topping and top sweet potato dish.



8. Bake at 350 degrees for about 30 minutes, until topping is bubbly and browned.



9. Let cool 10 minutes before serving.

Enjoy!!!