4 cups mashed sweet potatoes, no juice
1 cup brown sugar
2 eggs, beaten
1 teaspoon vanilla
1/2 cup milk
1/2 cup butter, melted
TOPPING:
1 cup brown sugar
1 1/2 cups crushed cornflakes
1 cup pecans, chopped
1/4 cup butter, melted
Mix first 6 ingredients together and place in buttered 2 quart baking dish.
Mix all topping ingredients very well. Place on top of soufflé before baking.
Bake with a lid on for 25 minutes at 350 degrees. Bake an extra 10 minutes without the lid. Serve hot.
Servings: 6
