Crunchy Topped Potato Soufflé

This recipe came from the Hartman Estate Sale. It was obtained it as part of the purchase of the Family Collection from the Hartman Estate in Arlington, Texas in 1984.

Ingredients

 * 3 Cups Mashed Cooked sweet potatoes
 * 1 Cup granulated sugar
 * 1/2 Teaspoon salt
 * 2 eggs Beaten
 * 2-1/2 Teaspoons Melted butter
 * 1/2 Cup milk
 * 1 Teaspoon vanilla

Crunch Topping

 * 2 1/2 Tbs. butter
 * 1 Cup brown sugar
 * 1/3 Cup plain flour
 * 1 Cup Chopped pecans

Crunch Topping

 * 1) Make crunch topping by melting butter then adding brown sugar, flour and pecans and mixing well.

Soufflé

 * 1) Mix all ingredients together and pour into a greased baking dish
 * 2) Then cover with crunch topping and bake at 350°F for 35 minutes.