Aunt Peggy's sweet potato souffle

Servings: 4 servings

12X20X4" SOUFFLE: 25 sweet potatoes 7.5 cups of sugar 24 eggs 30 oz milk 7.5 sticks of butter 7.5 Tablespoons vanilla extract 3.75 Tablespoons of salt TOPPING: 7.5 cups of light brown sugar 3. 3/4 sticks of butter 3. 3/4 cups of cake flour 7.5 cups of 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 misture into the prepared baking dish. TOPPING: Combine the brown sugar, butter, flour, and pecans in a seperate bowl. Crumble the topping over the sweet potato mixture. Bake for 20 to 25 minutes, until the topping is golden brown.