Rose Bashams Sweet Potato Souffle

3 cups mashed sweet potatoe

1 c. sugar
2 eggs
1 tsp. vanilla
1/2 c. margarine, melted

Mix all ingredients together & pour into a lightly greased dish. Add topping.
Topping:
1 cup packed brown sugar
1/3 cup flour
1 cup chopped pecans

Mix sugar and flour togther, add pecans, Put topping on potatoes, add marshmellows. Bake
at 350 degrees for 30 minutes.
Denise Veals Sweet Potato Souffle:
3 cups cooked and mashed sweet potatoes, from about 2 to 3 small baked potatoes
1 cup granulated sugar
3 eggs, beaten
1/2 cup milk
8 tablespoons unsalted butter, about 1 stick, melted
1 tablespoon vanilla extract
1/2 teaspoon salt

Topping:
1 cup packed light brown sugar
4 tablespoons unsalted butter, about 1/2 stick, cubed, at room temperature
1/2 cup self-rising cake flour
1 cup chopped pecans
Directions
Souffle: Preheat the oven to 400 degrees F. Lightly grease an 8-inch square baking dish.


In a large bowl, combine the sweet potatoes, sugar, eggs, milk, butter, vanilla, and salt. Pour
the mixture into the prepared baking dish.


Topping: Combine the brown sugar, butter, flour, and pecans in a separate bowl. Crumble
the topping over the sweet potato mixture.


Bake for 20 to 25 minutes, until the topping is golden brown. Serve hot.