Sweet Potato Souffle

Sweet potatoes are good for you, with lots of vitamins and minerals. This root vegetable is qualified as an excellent source of Vitamin A (in the form of beta-carotene), a very good source of Vitamin C and manganese. It is also an excellent source of copper, dietary fiber, vitamin B6, potassium and iron. What more could you ask for on one vegetable. Oh, what a wonderful aroma from your oven when you prepare this scrumptious souffle!

Ingredients

6 sweet potatoes
200 g white sugar
120 ml milk
115 g melted butter
3 g salt
5 ml vanilla extract
2 eggs, beaten
220 g dark brown sugar
40 g all-purpose flour
75 g melted butter
120 g chopped pecans

Method

In a large stockpot, cover sweet potatoes with 1 inch of water; boil for 20 minutes or until fork tender. Drain, allow to cool and remove skins.
Preheat oven to 350 degrees F (175 degrees C). Grease or butter one 2 quart casserole dish.
Place potatoes in a mixing bowl and with an electric mixer; beat on low speed until potatoes begin to break up. Increase speed to medium high and blend until smooth.
Reduce speed to low and add sugar, milk, butter, vanilla, eggs and salt. Mix well.
Allow any potato 'fibers' to remain on the beater and remove. Pour sweet potato mixture into the casserole dish.
Prepare the topping in a small bowl by whisking together the brown sugar, flour, butter and pecans. Sprinkle mixture over potato mixture and bake for 40 minutes.

(Source: allrecipes.com)