Sweet Potato Souffle
3 cups mashed sweet potatoes (canned or fresh)
1 cup brown sugar (try less, then add more to taste)
1 teaspoon vanilla
1/2 cup milk (or half and half or evaporated milk)
1/2 cup melted butter
1/2 cup brown sugar
1/3 cup flour
1/3 cup melted butter
1 cup pecans (chopped)
Combine first 6 ingredients. Pour into a buttered 1½ to 2-quart casserole dish. Mix remaining ingredients together and sprinkle over top. Bake at 350° for 30 to 40 minutes, until hot and lightly browned.
I'm making mine tonight, so I'll add the pictures later. This is one of those sides that is very easy to make the day before and keep in the fridge until time to bake.
Happy Thanksgiving Eve!!!