Sweet Potato Souffle

BASE:
6 cups cooked, MASHED sweet potatoes (fresh cooked or canned, drained)
1 cup sugar
4 eggs
1 tsp salt
2/3 stick butter, melted
1 cup milk
1 TBS vanilla

Mix the above ingredients together and spread in a deep 9 X 13 casserole or other large baking dish.
Bake at 350 for 1/2 hour or until hot and bubbly clear through.
Remove from oven and add topping.

TOPPING:
2 cups brown sugar
2/3 cup flour
1 TBS cinnamon (optional)
2/3 stick butter
1/2 cup chopped pecans - Optional

Using a pastry blender, mix together the butter, brown sugar and flour.
Gently toss in pecans if using.
Sprinkle on top of sweet potato mixture.
Return to oven and bake until topping melts**.

**Do not cover while baking or topping will not be crisp.



Recipe from Lynda Smith