3 cups cooked and mashed sweet potatoes, from about 2 to 3 small baked potatoes {if your in a pinch, use 2 large cans of sweet potatoes but not my first choice}
1 cup granulated sugar
3 eggs beaten {I just use a fork}
1/2 cup of whole milk
8 tablespoons unsalted butter, about 1 stick, melted
1 tablespoon vanilla bourbon extract
1/2 teaspoon low sodium salt
Sweet Crumb Topping

1 cup packed light brown sugar
4 tablespoons unsalted butter, about 1/2 stick, cubed, at room temperature
1/2 cup self-rising cake flour {this is what makes it fluffy and rise}
1 cup chopped pecans {sometimes I use more

3 cup s cooked and mashed sweet potatoes, from about 2 to 3 small baked potatoes {if your in a pinch, use 2 large cans of sweet potatoes but not my first choice} 1 cup granulated sugar 3 eggs beaten {I just use a fork} 1/2 cup of whole milk 8 tablespoons unsalted butter, about 1 stick, melted 1 tablespoon vanilla bourbon extract 1/2 teaspoon low sodium salt 1 cup packed light brown sugar 4 tablespoons unsalted butter, about 1/2 stick, cubed, at room temperature 1/2 cup self-rising cake flour {this is what makes it fluffy and rise} 1 cup chopped pecans {sometimes I use more

Souffle~ Preheat the oven to 400 degrees F. Lightly grease an 8-inch square baking dish with butter preferably.

In a large bowl, combine the sweet potatoes, sugar, eggs, milk, butter, vanilla, and salt. Pour the mixture into the prepared baking dish. I use a flat round baking dish.

Topping~ Combine the brown sugar, butter, flour, and pecans in a separate bowl. Crumble the topping over the sweet potato mixture.

If you need to take this dish to a different location. You can store in the refrigerator until arrival, then begin baking process. Bake for 20 to 25 minutes, until the topping is golden bubbly brown. Serve hot.