Grandma'S Sweet Potato Crunch (Also Called Sweet Potato Souffle) - cooking recipe

Ingredients

3 large sweet potatoes
1/4 cup butter, room temperature
2 eggs, beaten
1/3 cup evaporated milk
1 teaspoon vanilla, good vanilla
1/2 cup sugar
1/4 cup Bourbon (optional)
cooking spray
Topping
1/3 cup butter, melted and cooled
1 cup light brown sugar
1/2 cup flour
1 cup pecans, chopped
mini marshmallows (optional)

Preparation

Bake the sweet potatoes at 350 degrees until tender, approx 45 minutes - 1 hour. Remove the outer skins of the potatoes and mash them.
Combine potatoes and the remaining ingredients with a mixer.
NOTE: If you make this ahead of time, do not add the bourbon until you are ready to bake. I have made that mistake once, and the bourbon taste gets STRONG and overpowers the potatoes!
Spread into a sprayed baking dish. I use a 2 1/2 quart round Corningware dish.
For the topping: Mix all ingredients together except for the marshmallows. Spread the topping in an even layer over the potatoes.
Sprinkle the marshmallows on top if you are using them. I don't like them, so I leave them off.
Bake at 350 degrees for 30-45 minutes, or until the top gets brown and crunchy.