¼cupbutteror margarine, plant based butter substitute
Prepare an 8” springform pan by spraying liberally with cooking spray and wrapping the bottom in aluminum foil
Preheat the oven to 400 degrees
In a blender or large mixing bowl with a hand mixer, combine drained sweet potatos, sugar, almond milk, vanilla, and eggs
Pour smooth mixture into the prepared springform pan
In a small bowl (or use mixing bowl), combine brown sugar, flour, pecans and butter.
Put this mixture on top of sweet potato mixture.
Bake at 400 for 35-40 minutes, until the middle is set. If it’s getting too dark, but middle is not yet set, lightly cover with foil.
This recipe can easily be adapted for a 9x13 pan (I like to use this kind), by using the following amounts of ingredients: 2 - 40oz cans of sweet potatoes, ¾ cup sugar, ¾ cup almond milk, 1 ½ teaspoon vanilla, 3 eggs, 1 ¼ cup brown sugar, ¾ cup flour, 1 ½ cup pecans, chopped, 6 tablespoons butter