Trisha'S Sweet Potato Souffle - cooking recipe

Ingredients

5 sweet potatoes (3 pounds)
2 eggs
1 cup granulated sugar
3/4 cup butter, at room temperature
1/2 cup milk
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 cup pecans, chopped
1 cup light brown sugar, packed
1/3 cup all-purpose flour

Preparation

Preheat oven to 400 degrees F.
Cover jellyroll pan with foil; place potatoes on pan.
Bake until tender, about 1 hour.
When cool enough to handle, peel potatoes.
Butter a 2- to 2 1/2-quart shallow baking dish. (If using souffle dish, reduce oven temperature to 350 degrees F and bake 1 1/4 - 1 1/2 hours until set in center, covering with foil after 10 minutes).
In large bowl on medium speed, beat potatoes until smooth.
Add eggs, granulated sugar, 1/2 cup butter, milk, vanilla and salt; beat until combined.
Transfer to a baking dish.
In bowl, stir together pecans, brown sugar, flour and remaining butter; spoon over potato mixture.
Bake, covering if browning too quickly, until browned and bubbly, 25-30 minutes.