2 big sweet potatoes
1 cup sugar
1 tsp vanilla
1/2 box light brown sugar
1/2 cup dairy free margarine (softened)
1/2 cup flour
chopped pecans (optional)
Preheat oven to 350.
Peel, slice, and boil potatoes until soft. Mix potatoes with eggs, sugar, and vanilla. Pour into a 2 quart casserole dish.
Combine all topping ingredients in a separate bowl using a fork to mix until crumbly. Pour on top of potatoes.
Bake 45 minutes - 1 hour watching for even spreading of topping.