Sweet potato souffle

Ingredients:

3 C. Cooked/gently mashed sweet potatoes (red yams)

1 C. white sugar

2 eggs

1 tsp vanilla

1 tsp milk

1/2 C  softened butter/margarine

Topping:

1/3 C. chilled butter/margarine

1 1/4 C. brown sugar, packed, divided

2/3 C. flour, divided

1/3 C. chopped pecans

dash of cinnamon

Directions:

Preheat oven to 350

Combine potatoes, white sugar and 1 C. brown sugar, 1/3 C. flour, eggs, vanilla, milk, 1/2 cup soft butter, beat until smooth, put mixture into large casserole dish.

mix 1/3 cup flour, 1/4 C. brown sugar, cinnamon and pecans and cut in 1/3 cup chilled butter. Spread evenly over potato mixture

IF YOU PREFER A NUT FREE TOPPING:

1 C brown sugar

3/4 C quick oats

3/4 C flour

dash cinnamon

1/2 C cold butter

Mix brown sugar, oats, flour, and 1 teaspoon cinnamon in a separate bowl. Use a pastry cutter or 2 forks to mash cold butter into the oats mixture until the mixture resembles coarse crumbs; spread over potatoes

Bake 45-60 minutes or until it sets up