3 cans cooked sweet potatoes
1 c. sugar
1/2 tsp. salt
2 1/2 tbsp. butter
1 tsp. vanilla
1/2 c. milk
2 eggs

Preheat oven to 350°F. Mix all ingredients together and pour into greased baking dish. Cover with crunch topping. Cook for 35 minutes.

Crunch Topping:

1/3 stick butter
1/2 c. brown sugar
1/2 c. all-purpose flour
1 1/2 c. chopped pecans

Melt butter. Add brown sugar and flour and mix well. Add pecans. Mixture should be crumbly. Sprinkle topping on souffle and bake for 35 minutes or until topping begins to brown.