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Sweet Potato Pecan Soufflé

From Mary Pearson of Big Six Farm in Fort Valley, Ga., comes this autumn recipe for sweet potatoes and pecans. She says the recipe originally came from Shirley Adams of the Adams Pecan Company. It's perfect for Thanksgiving dinner.

Makes 16 servings
Preparation time: 25 minutes
Cooking time: 40 minutes

3 cups cooked mashed fresh sweet potatoes
1/2 cup sugar
1/3 cup milk
2 eggs, lightly beaten
1 teaspoon vanilla extract
1/2 cup butter, melted
1 cup light brown sugar
1/3 cup all-purpose flour
1/3 cup butter, melted
1 cup chopped Georgia pecans

Preheat oven to 350°F.

Mash potatoes in a large mixing bowl. While still warm, fold in sugar, milk, beaten eggs, vanilla and melted butter. Stir with a wooden spoon until well combined.
Turn sweet potato mixture into a 2-quart casserole dish.

In a small bowl, combine light brown sugar, flour, melted butter and chopped pecans. Spoon this topping evenly over sweet potato mixture.
Bake about 40 minutes or until topping is crisp, pecans have toasted and sweet potato mixture is bubbling.

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