Vegan Sweet Potato Souffle - cooking recipe

Ingredients

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

Preparation

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