Sweet Potato Soufflé

A great Thanksgiving side dish. My mom makes it every year for Thanksgiving and this year it is my turn to make the meal. I got the recipe out of "Taste for the Intelligent Palate".

• Ready In: 1 hr
• Serves: 6

Ingredients

• 40  ounces canned sweet potatoes
• 1⁄4 cup butter (4 T)
• 1⁄4 teaspoon cinnamon
• 1⁄4 teaspoon nutmeg
• 3⁄4 teaspoon vanilla
• 1  cup sugar
• 3  eggs
• 3⁄4 cup evaporated milk

Directions

1. Heat potatoes with all the juice. Drain and save 3/4 cup juice. Mash 1/2 stick butter with potatoes. Add cinnamon, nutmeg, sugar, eggs, evaporated milk, retained juice and vanilla to potatoes. Beat egg together and bake at 325°F for 1 hour or longer. Soufflé should pull slightly away from edge of pan.
2. Optional Topping: Mix together 1 tablespoon flour, 1 tablespoon sugar, 1/4 teaspoon cinnamon, 2 Tablespoons butter, and 1/4 cup chopped pecans. Pour over top of soufflé and broil. Watch closely for a few minutes until topping bubbles up.