Sweet Potato Souffle

shared by Donna C. at Thanksgiving 2014

Ingredients:
3 cups cooked and mashed sweet potatoes (about 2-3 small baked potatoes)
1 cup granulated sugar
3 eggs, beaten
1/2 cup milk
12 T. unsalted butter, divided
1 T. vanilla extract
1/2 tsp. salt
1 cup light brown sugar, packed
1/2 cup self-rising cake flour
1 cup pecans, chopped

Preparation:
Souffle: 

1. Preheat the oven to 400 degrees.  Lightly grease an 8-inch square baking dish.
2. In a large bowl,combine the sweet potatoes, sugar, eggs, milk, 8 tablespoons butter melted, vanilla and salt.
3. Pour the mixture into the prepared baking dish.

Topping:

1. Combine the brown sugar, 4 tablespoons butter cubed at room temperature, flour and pecans in a separate bowl.
2. Crumble the topping over the sweet potato mixture.
3. Bake for 20 to 25 minutes, until the topping is golden brown. Serve hot.