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Sweet Potato Souffle


3 cups cooked and mashed sweet potatoes, from about 2 to 3 small baked potatoes
1 cup granulated sugar
3 eggs, beaten
½ cup milk
8 tablespoons unsalted butter, about 1 stick, melted
1 tablespoon vanilla extract
½ teaspoon salt
1 cup packed light brown sugar
4 tablespoons unsalted butter, about ½ stick, cubed, at room temperature
½ cup self-rising cake flour
1 cup chopped pecans


Souffle: Preheat the oven to 400 degrees F. Lightly grease an 8-inch square baking dish. In a large bowl, combine the sweet potatoes, sugar, eggs, milk, butter, vanilla, and salt. Pour the mixture into the prepared baking dish. Topping: Combine the brown sugar, butter, flour, and pecans in a separate bowl. Crumble the topping over the sweet potato mixture. Bake for 20 to 25 minutes, until the topping is golden brown. Serve hot.

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