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Sweet Potato Soufflé

I got this recipe from my Aunt Joyce who lives in Orlando, who in turn got it from a dear friend.  It is simply scrumptious.  Don't worry if you've never cared for sweet potatoes because this recipe is so full of so many delicious flavors you'll forget the potatoes are even in there!  It makes a wonderfully sweet side dish to go with savory entrees like roasted chicken or pork.  But it's also so good you could serve it as a dessert.  

4 cups    sweet potatoes, cooked (precooked, canned are fine)
2 large    eggs
¾ cup    sugar
½ cup    unsalted butter, melted
1 teaspoon    vanilla extract
½ cup    unsalted butter, melted
1 cup    grated coconut
1 cup    brown sugar
1 cup    chopped pecans
1/3 cup    flour

Preheat the oven to 350 degrees.

Beat the eggs and set aside.  Mash the potatoes in a bowl large enough for all the ingredients.  Add the eggs, sugar, butter and vanilla and fold in to blend.  Put ingredients into a an 7x11" baking dish.

Prepare the topping by mixing together all ingredients and spreading on top of the potato mixture.  Bake for about 35 minutes or until the casserole is heated through.

As Aunt Joyce noted at the bottom of the recipe she scribbled down for me during my last visit:



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