thanksgiving sweet potato make-over!

this was as yummy as the original, but with less health-sacrificing junk in it!

Add to mashed sweet potatoes:
1 tsp. vanilla
butter

Topping
1 c. chopped pecans
1 c. arrowroot flour/starch
1/4 c. (?) maple syrup
1 stick butter

Blend & mix topping to crumbly texture. Add topping to sweet potatoes; bake at 350 degrees for 10-15 minutes.

my adaptations (as shown in recipe): i omitted brown sugar from the sweet potatoes. i also substituted arrowroot flour/starch for white flour in the topping. the measurement for maple syrup is approximate. the topping might have been a little too goopy or not cooked long enough, because it didn't end up browned and crispy, but it was time to eat! and it was a hit.

compromising health for sanity (how i can do better with this one):
- maple syrup is more sugar than a person needs, but it's more natural than brown sugar. i was happy to be serving this somewhat healthier version for our special occasion.