Sweet Potato Souffle

By request:

3 c. mashed cooked sweet potatoes (I bake mine, as boiling seems to leave them overmushy.  Just bake ’em like you would a normal potato, then cut’em in half and scape out the innards.)
2/3 c. butter
1 c. sugar (you’re beginning to see why these are so good, aren’t you?)
2 eggs.
1 t. vanilla

Once sweet potatoes are cooled down, add eggs and everything else (otherwise you’ll get scrambled eggs… yuk).  Mix thoroughly (food processor or stand mixer is ideal for this) and heat thoroughly.

1 c. brown sugar
2/3 c. butter
1c. chopped pecans

Put Topping on top of Insides. Bake @350F for 25-30 minutes.

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