4 lbs. fresh sweet potatoes
1 stick butter (softened)
1 c. granulated sugar
4 lg. eggs
3 tbsp. self rising flour
1 c. milk
1/4 tsp. salt
1 tsp. vanilla extract
1 tsp. coconut extract
1 tsp. almond extract
1/2 c. chopped pecans
2 tbsp. firmed packed dark brown sugar
1/4 tsp. cinnamon

(I only used vanilla extract.) Cut potatoes in small pieces, cover with 1 inch water and boil for 30 to 35 minutes or until tender. Peel. Beat in mixer until smooth. beat in butter, sugar, the eggs one at a time. Add flour, milk, salt and the extracts. Beat until mix is combined well. Divide between two 1 1/2 quart casseroles.

In small bowl, combine pecans, brown sugar and cinnamon. Sprinkle over souffle. Bake at 350 degrees for 1 hour. Serves 10 to 12.