6 teaspoons Ener G egg replacer + 4 tablespoons wat
3 cups mashed sweet potatoes
1 cup brown sugar
1 teaspoon vanilla
1/2 nondairy milk (I use soy)
1/2 cup vegan butter (I use Earth Balance) Topping:
1/2 cup brown sugar
1/3 cup flour
1/3 cup vegan butter
1 cup chopped pecans
1. Preheat oven to 350 degrees F and grease a 2 quart dish. Mix egg replacer with water.
2. Combine potato ingredients. Pour into prepared casserole dish.
3. Mix topping ingredients together and sprinkle over top.
4. Bake for 30 to 40 minutes, until hot and browned.