Sweet Potato Souffle

Ingredients Souffle:
3 cups cooked and mashed sweet potatoes, from about 2 to 3 small baked sweet potatoes. If you are in a time crunch the canned sweet potatoes or yams work great also. My son actually prefers those.
1 cup granulated sugar
3 eggs, beaten
1/2 cup milk
8 tablespoons unsalted butter, about 1 stick, melted
1 tablespoon vanilla extract
1/2 teaspoon salt

Topping ( you can either do this crumb topping or just simplify and add mini marshmellows)
1 cup packed light brown sugar
4 tablespoons unsalted butter, about 1/2 stick, cubed, at room temperature
1/2 cup self-rising cake flour
1 cup chopped pecans

Directions 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. 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.

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