Servings: 8

4 1/2 cups cooked and mashed sweet potatoes 4 ½ cups cooked and mashed sweet potatoes
1/2 cup butter, melted (Earths Balance is dairy free) ½ cup butter, melted (Earths Balance is dairy free)
1/3 cup milk (Almond, rice, soy, etc.) ⅓ cup milk (Almond, rice, soy, etc.)
1 cup white sugar 1 cup white sugar
1/2 teaspoon vanilla extract ½ teaspoon vanilla extract
2 eggs, beaten 2 eggs, beaten
1 cup light brown sugar 1 cup light brown sugar
1/2 cup gluten free bisquick or all purpose flour ½ cup gluten free bisquick or all purpose flour
1/3 cup butter ⅓ cup butter
1 cup chopped pecans 1 cup chopped pecans

Preheat oven to 350 degrees F.
Grease a 9x13 inch baking dish.
In a large bowl, mix together mashed sweet potatoes, ½ cup butter, milk, sugar, vanilla extract, and eggs.
Spread sweet potato mixture into the prepared baking dish.
In a small bowl, mix together brown sugar and bisquick.
Cut in ⅓ cup butter until mixture is crumbly, then stir in pecans.
Sprinkle pecan mixture over the sweet potatoes.
Bake for 25 minutes in the preheated oven, or until golden brown.