Sweet Potato Soufflé

Family Recipe
Makes 9x13 pan (recipe can be doubled to make two 9x13 dishes)
Prep Time: 30 minutes
Cook Time: 35-45 minutes

3 cups cooked and mashed sweet potatoes (about 5 large sweet potatoes)
1 cup sugar
1 stick butter, softened
1 small can of evaporated milk (5 oz. can)
2 eggs
1 teaspoon vanilla

1 cup chopped pecans
1 cup brown sugar
1/3 cup melted butter
1/3 cup flour


Start by peeling and cutting your sweet potatoes into large pieces.  Place them into a large pot and cover them with water.  Cook over the stove top until your potatoes are soft and a fork pierces through them easily.  Meanwhile, prepare your topping by chopping one cup of pecans.  In a large bowl, combine the pecans, brown sugar, and flour.  Stir until combined.  Then drizzle your melted butter and stir until all of your dry ingredients are coated in butter and appear moistened.  At this time, your potatoes should be just about done cooking.  Drain the liquid and transfer potatoes back into the pot.  Mash them until smooth.  Preheat your oven to 375 degrees.  Then in the bowl of an electric mixer, combine 3 cups of your mashed sweet potatoes, sugar, softened butter, evaporated milk, eggs, and vanilla.  Mix on medium speed until your ingredients are combined.  The consistency will be lumpy with specs of butter scattered throughout the mixture.  Transfer your potatoes to a 9x13 pan.  Sprinkle your pecan topping over the top.  And bake your souffle for 35-45 minutes or until the top is golden brown.  Serve and enjoy!