2 lbs. canned sweet potatoes
1 tsp. vanilla
1/2 tsp. salt
1/2 c. granulated sugar
1/4 tsp. cinnamon
3/4 c. brown sugar
1/4 tsp. nutmeg
3 tbsp. flour
1/2 c. butter, softened
1/2 c. pecan halves
2 eggs

Beat sweet potatoes, salt, cinnamon, nutmeg, 1/4 cup of the butter, eggs, vanilla, granulated sugar until smooth. Pour into buttered 2 quart souffle dish. Mix remaining 1/4 cup butter, brown sugar, flour, and pecan halves. Sprinkle on top of sweet potato mixture. Bake at 350 degrees F. for 35-40 minutes. Serves 6. (You can substitute butternut squash for the sweet potatoes.)