Vegan Sweet Potato Souffle

• Filling
• 5 -6 medium sweet potatoes, baked, peeled and mashed (preferably ruby)
• 1 (8 ounce) package firm silken tofu
• 8 ounces tofutti better-than-cream-cheese (1 container)
• 1 cup brown sugar
• 2 tablespoons soy margarine, melted
• 1 tablespoon cornstarch
• 2 tablespoons pumpkin pie spice (or to taste)
• 1 tablespoon pure vanilla extract
• Crumble topping
• 3/4 cup flour
• 1 cup brown sugar
• 6 tablespoons soy margarine
• 1 cup pecans, chopped

1. For filling, combine sweet potatoes and silken tofu in blender/food processor and blend until smooth.
2. Add rest of filling ingredients and blend until smooth.
3. Pour filling into 8x13 greased baking dish.
4. For topping, in a separate bowl combine flour and brown sugar.
5. Cut in soy margarine with a pastry blender/fork until reaches crumbly consistency. Add pecans to crumble.
6. Sprinkle topping over filling.
7. Bake at 350 degrees for about 35-45 minutes (if topping starts to get too dark, cover with aluminum foil).
8. Let cool to room temperature for best consistency.

filling, sweet potatoes, cheese, brown sugar, soy margarine, cornstarch, pumpkin pie spice, vanilla, topping, flour, brown sugar, soy margarine, pecans

Taken from www.food.com/recipe/vegan-sweet-potato-souffle-196714 (may not work)