One Potato, Two Potato, ...

This is the BEST sweet potato souffle you'll ever put in your mouth.  Thinking about it makes my mouth water!  This is another dish I made for Thanksgiving and I'm so thankful there was a little left over.  After today though, there probably won't be any left.  I should go heat up a bowl now!

Sweet Potato Souffle

Souffle:

1/2 cup butter (1 stick), softened
5 medium sweet potatoes
2 large eggs
1 cup granulated sugar  
2 teaspoons vanilla extract
1/2 cup milk
Pinch of salt 

Topping:

1 cup chopped pecans
1 cup brown sugar, packed
1/2 cup all-purpose flour (can be gluten free)
1/4 cup butter (1/2 stick), softened 

Bake your sweet potatoes in the oven.  When cool enough to handle, peel the potatoes, place the potato meat in a large mixing bowl and mash until smooth. Add the eggs, sugar, butter, vanilla, milk and salt. Combine well with a mixer or by hand. Pour the mixture into a 9x13 baking dish that has been sprayed with Pam or coated with butter.  

Topping: In a medium bowl, stir together the pecans, brown sugar, flour and butter until mixed well.  Spoon the topping over the sweet potato mixture in an even layer. Bake the casserole until slightly browned at 350 degrees for 40 minutes. Let the casserole sit for a few minutes before serving.