3 c. mashed cooked sweet potatoes
1 c. sugar
1/3 stick butter, melted
1/2 c. milk
2 eggs
1 tsp. vanilla

TOPPING:

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

Souffle: Put all ingredients into bowl and beat with mixer until thoroughly mixed. Pour into greased casserole dish.

Topping: Add sugar to butter and mix well, then add flour, nuts and coconut. Pour over top of souffle. Bake at 350 degrees for 35 minutes or until lightly browned.

I usually use 2 (16 ounce) cans sweet potatoes. According to amount of liquid in sweet potatoes, I use less or more milk.