Pecan Crumble Topped Sweet Potatoes

Sweet Potatoes
2 large sweet potatoes, peeled and cubed
2 tablespoons margarine
1/4 tsp of salt

Prepare a baking sheet either place parchment paper on a baking sheet or grease baking sheet with shortening.

Put cubed potatoes into steamer basket and place steamer into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Allow to steam for 20 minutes or until the potatoes are fork tender. Add margarine to potatoes and mash with potato masher. Add salt and continue mashing to combine.

Put into a piping bag and pipe on to prepared pan into circles about the size you prefer for one serving. if you do not have a piping bag use a gallon zipper bag with the corner cut off.

FAST PECAN CRUMB TOPPING
• 3/4 c unbleached all-purpose flour
• ½ c dark brown sugar
• 1/8 tsp of salt
• ½ tsp cinnamon
• 3/4 c pecans
• 4 tbsp margarine, sliced and well chilled

Preheat oven to 350 degrees

Place flour, sugar, salt and cinnamon in a food processor. Add pecans and pulse until coarsely chopped. Add margarine and pulse until mixture is crumbly. Sprinkle evenly over sweet potatoes and bake 10-15 minutes or until topping is browned.