Sweet Potato Souffle’

Filling
14 c. cubed peeled sweet potatoes - about 5 lbs.
½ c. half and half
½ c. maple syrup
1 t. vanilla
¾ t. salt
1 large egg-lightly beaten

Topping
½ c. flour
½ c. packed brown sugar
¼ c. chilled butter cut into small pieces
½ c. chopped pecans

Boil the potatoes until cooked soft throughout.

Combine half and half, maple syrup, vanilla, salt, and lightly beaten egg in a large bowl, and stir with whisk. Transfer to a mixer and add the boiled potatoes. Beat until smooth. Spray a 9x13 pan with cooking spray and fill with potato mixture.

Combine in food processor the flour and packed brown sugar and then add the butter. Pulse until it resembles coarse meal. Stir in pecans and top casserole.

Cover and cook @ 375 for 15 minutes, then uncover and bake an additional 25 minutes or until golden brown.