Sweet Potato Souffle

Ingredients for the souffle:
3 cups cooked and mashed sweet potatoes, from about 2 to 3 small baked potatoes
1 cup granulated sugar
3 eggs, beaten
1/2 cup milk
8 T unsalted butter, about 1 stick, melted
1 T vanilla extract
1/2 teaspoon salt

Ingredients for the topping:
1 cup packed light brown sugar
4 T unsalted butter, about 1/2 stick, cubed, at room temperature
1/2 cup self-rising cake flour
1 cup chopped pecans

Preparing the souffle:
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.

Preparing the 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.

Serves 4 to 6