Sweet Potato Souffle - cooking recipe

Ingredients

5 -6 baked peeled and mashed sweet potatoes
1 cup sugar
1 teaspoon salt
1/2 cup butter
4 eggs
1 cup evaporated milk
2 teaspoons vanilla
Topping
1 cup brown sugar
1/2 cup flour
1 cup chopped pecans
1/2 cup melted butter
1/3 cup coconut

Preparation

Bake sweet potatoes in oven until soft 1 to 1 1/2 hours at 350\u00b0F Pierce with fork to test.
Peel then mash with egg beater.
Mix in each ingredient separately except for eggs and beat after each addition until light and fluffy.
Separate the egg whites and yolks; throw away the yolks.
In a separate bowl, whip the egg whites until they have medium peaks (the peaks should lean at about 45 degrees.).
Pour the egg whites into the heavier base custard.
Mix by lightly pushing down and pulling the custard up and over the egg whites using a sweeping \"S\" motion as you work.
Pour into 15x10-inch Pyrex pan or two 9x13-inch.
Mix topping ingredients together and sprinkle over sweet potatoes.
Bake at 325\u00b0F for 25 minutes.
This will puff up so don't have the pans too full.
This freezes very well. If you use yams it is much dryer than using sweet potatoes.
Full recipe serves 15.