Sweet Potato Souffle

Mmmmm..... This is my mother-in-law's recipe and it is superb. Decadent, rich, and definitely worth making! Don't you love it when a "side dish" has more sugar in it than the dessert?! It's a regular at holiday dinners (and appears at other times of the year when we're all needing a little taste of comfort!). I always use the fresh potatoes instead of the canned.

Sweet Potatoes

• 2 medium cans of sweet potatoes or 4 fresh sweet potatoes
• 1/3 c. butter or margarine, melted
• 1/2 t. salt
• 1 c. sugar
• 1 t. vanilla
• 2 eggs
• 2 t. flour

1. If using fresh sweet potatoes, peel and parboil until tender.
2. Mash sweet potatoes and add melted butter, then sugar and salt.
3. Beat eggs and add to potatoes along with vanilla and flour. Combine well.
4. Pour into greased casserole (13x9-inch or similar size).
   
5. Sprinkle topping (below) on top.
6. Bake at 350 degrees for 35 minutes.

Topping: (the best part!)

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

Mix together (will be crumbly)