Sweet Potato Souffle

From the three pugs and a baby blog

I tried to make ahead the filling and refrigerate but I think that added way too much time to the cooking time and the top burnt a bit - next time I am going to try cooking the sweet potatoes ahead of time but then reheating them before making the filling. This serves a crowd but can be halved for weeknight meals.

3 cups cooked, peeled sweet potatoes
1 cup sugar
3 eggs, slightly beaten
1/2 cup milk
1/2 stick butter
1 tsp vanilla

Combine all of the above ingredients and pour into a buttered baking dish.

1 cup brown sugar
1/2 stick butter
1/2 cup flour
1 cup chopped pecans

Combine topping by hand and spread over sweet potato mix.

Bake at 350 for 20 minutes until topping is light brown.