This is a great dish to prepare on Thanksgiving or Christmas in place of the traditional yams with brown sugar and miniature marshmallows.

SOUFFLE:

3 c. cooked mashed sweet potatoes
1/2 c. butter
1 tsp. vanilla
2 eggs
1 c. sugar
Pinch of salt

TOPPING:

1/2 c. chopped pecans
2/3 c. brown sugar
1/3 c. flour
1/2 c. shredded coconut
1/3 c. melted butter

With an electric mixer, beat the souffle ingredients together. It works best to do the mixing when the potatoes are still warm from being cooked because then the butter melts into the mixture nicely. Place into a greased ovenproof dish. (An 8 or 9-inch diameter casserole dish or an 8x8 or 9x9 inch square pan would work.) Spread with the topping and bake at 350 degrees for 30 minutes.