Sweet Potato Pie
1 fresh sweet potato, sliced, cooked and mashed
3 eggs
¾ cup non-dairy creamer
2 tablespoons margarine
½ cup brown sugar
1 teaspoon cinnamon
½ teaspoon salt
Crunchy Topping:
½ cup corn flake crumbs
3 tablespoons margarine
3 tablespoons brown sugar
1/4 cup chopped pecans
Preheat even to 350.
Combine sweet potato, eggs, creamer, margarine, brown sugar, cinnamon and salt in a mixing bowl.
Beat by hand or with an electric mixer until well blended. Pour sweet potato mixture into a greased 9 inch pie pan.
Crunchy Topping: In a small bowl, combine corn flake crumbs and brown sugar. Cut in margarine until mixture is crumbly. Stir in pecans. Sprinkle on top of pie.
Bake for 1 hour.
