SWEET POTATO SOUFFLE
3-6 cups of sweet potatoes mashed
1 cup sugar (or less)
1/4 cup of evaporated milk
1/2 stick margarine
1 teaspoon vanilla
Mix with mixer.
Spoon over dish to form the top crust:
1/2 teaspoon cinnamon
1 stick butter(room temp)
1 cup brown sugar
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1 cup butter
6 tablespoons sugar
2 and 1/2 cups flour
1 cup chopped nuts
Cream butter. Add sugar and blend. Add flour mixing thoroughly, add pecans. Roll into a ball or crescent shape. Bake on an ungreased cookie sheet at 300 degrees for about 20 minutes or until light brown. While hot, roll in confectioners sugar.