Sweet Potato Souffle with Pecans
From the kitchen of Regan Maki
INGREDIENTS:
2 or 3 large eggs, beaten
1 cup butter, melted
1 cup sugar
4 cups mashed sweet potatoes
1 cup whole milk
1 tsp vanilla
TOPPING:
1 cup packed brown sugar
1/3 cup butter, melted
1/3 cup all-purpose flour
1 cup chopped pecans (or more to taste)
DIRECTIONS:
1. Preheat oven to 350 degrees, Combine eggs, butter, and sugar in a large bowl until creamy. Add mashed potatoes and milk. Spoon mixture into a greased 2 quart baking dish.
2. Combine brown sugar, melted butter, and flour. Sprinkle evenly on top of the sweet potato mixture, sprinkle pecans generously on top of the mixture. Bake until puffy and brown, about 30 to 45 minutes.