1 (40 oz) can Sweet Potatoes; drained

3 tablespoons ground flax seed combined with 5 tablespoons of water

1/3 teaspoon salt

1/4 cup light brown sugar

1/3 cup soy margarine

1-1/2 teaspoon baking powder

Topping:

1-1/2 cups dry cereal crumbs (I used up leftover corn flakes, crispy rice, and cinnamon crunchy cereal)

4 tablespoons soy margarine

1/4 cup light brown sugar

1/2 cup chopped pecans

Directions: Heat oven to 350 degrees. spray a 2 quart baking dish with non-stick cooking spray; set aside.

In the bowl of a mixer, beat the flax seed, sweet potatoes until potatoes are almost smooth. Add salt, 1/4 cup brown sugar, 1/3 cup soy margarine and baking powder (if small pieces of margarine are visible, that’s fine).

Transfer to the prepared dish. Meanwhile, mix together the Topping in a gallon sized plastic bag until all ingredients are combined

Scatter over the casserole and bake for 25 minutes or until the dried cereal topping is golden brown. If top starts to darken too quickly, tent with tin foil.

Yield: 6 servings

Step 1: Dry Cereal in a Gallon Size Plastic Bag

1-1/2 cups dry cereal crumbs (I used up leftover corn flakes, crispy rice, and cinnamon crunchy cereal)
smash with hands to make the crumbs, it is not messy at all

Step 2: Select the Pecans

Place the pecans on a cutting board

Step 3: Chop the Pecans

Chop the pecans with a nice sharp knife, then they don't go flying

Step 4: Combine

Put the pecans in with the crushed up dry cereal

Step 5: Add the Other Ingredients

Into the gallon sized plastic bag with the dry cereal, and the chopped pecans add
soy margarine and the light brown sugar
I had to cut the margarine into pieces since it was not softened

Kneed it all together until large crumbles are formed
Doing it inside the bag keeps your hands and the workplace clean