5 lbs. sweet potatoes, boiled in skins
2 sticks butter
1 cup sugar
1/2 cup canned milk
8 eggs, beaten
1 1/2 tbsp vanilla flavoring
2 lbs. light brown sugar
3 sticks butter
2 lbs. self rising flour
4 cups nuts, chopped in blender

Peel cooked potatoes, add butter (I use Parkay), sugar, milk, eggs, and vanilla. Beat with electric mixer until fluffy. Put in large well-greased baking dish.

Bake about 40 minutes in 300°F preheated oven.

Crumb topping: Mix brown sugar, butter, flour, nuts into a crumbly mixture by hand or mixer on low speed. Cover baked souffle with crumb topping. Return to oven and bake at 275 for 25 minutes. If too much topping, freeze left overs for next time.