Sweet Potato Soufflé

Here's a holiday favorite that is a super sweet recipe my extended family asks for every year.

Sweet Potato Soufflé

Butter a 11x13" glass baking dish.

Combine the following in a food processor or blender;

2 large cans of sweet potatoes (or buy fresh and make your own)

1 cup sugar (at the very least, I'll use evap cane juice but you could use sucanat,

maple syrup, date sugar or rice syrup, adjust to taste)

4 beaten eggs (free range)

1 cup milk  (organic, raw if you can get it)

1 tsp salt

1/2 cup butter

2 tsp vanilla

Pour into baking dish

Topping

2 cups brown sugar (Evap cane juice plus 1 tsp organic molasses per cup or sucanat)

2/3 Cup flour (use whatever type you like)

2/3 cup butter

2 cups chopped pecans

Sprinkle on top and bake at 350° for 35 minutes.

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