Sweet Potato Souffle

By PamCallan

Ingredients

• 2 cans Bruce yams (total 32 oz)
• 1 tsp vanilla
• 3 eggs
• 2/3 cup all purpose flour, sifted
• 1 cup white sugar
• 1/2 cup chopped pecans
• 1 box dark brown sugar
• 14 tbsp non salted butter

Preparation

Step 1

SOUFFLE
Heat yams in microwave and drain off syrup. Add 6 tbsp butter (do not melt first), 3 eggs, 1 cup white sugar, and 1 tsp vanilla.
Mix until sweet potatoes are almost mashed. Pour into 9 x 13 inch greased baking dish.

TOPPING
Mix 1 box dark brown sugar, 8 tbsp melted butter, 2/3 cup sifted flour, and 1/2 cup chopped pecans.

Sprinkle topping onto sweet potatoes in dish. Depending on how thick you want the crust you can put on all of the topping or only part of it. Typically use 2/3 of total topping.

Bake at 325 degrees for 20 minutes