Sweet Potato Souffle

This is a wonderful spin to the normal sweetpotato. The topping is optional depending on how sweet/nutty you like your sweetpotatoes. A favorite----

• Ready In: 1 hr 15 mins
• Serves: 8-10

Ingredients

• 6  medium sweet potatoes
• 1  cup sugar
• 1⁄2 cup milk
• 1⁄2 cup butter, melted
• 1  teaspoon vanilla
• 2  eggs, beaten
• 1 1⁄2 teaspoons salt

• Topping

• 1  cup brown sugar
• 1⁄3 cup flour
• 1⁄3 cup butter, melted
• 1  cup pecans, chopped

Directions

1. In a large stockpot, cover sweet potatoes (cut into smaller pieces) with water.
2. Boil 20 minutes or until fork tender.
3. Drain and allow to cool.
4. Remove skins.
5. Preheat oven to 350°F.
6. Grease a casserole dish.
7. Place potatoes in a mixing bowl and with an electric mixer, beat on low speed until potatoes begin to break up.
8. Increase speed to medium high and blend until smooth.
9. Reduce speed to low and add sugar, milk, butter, vanilla, eggs, and salt.
10. Mix well.
11. Allow any potato fibers to remain on the beaters and remove.
12. Pour sweet potato mixture into the casserole dish.
13. For the topping:.
14. In a small bowl, whisk together brown sugar, flour and butter.
15. Mix well.
16. Add chopped pecans.
17. Sprinkle topping over potato mixture and bake at 350C for 40 minutes.