Thanksgiving yummies

Donna Abukhdeir here it is Nana's Sweet Potato Soufflé •preheat oven to 350° 3 lbs mashed sweet potatoes (I either bake them until they're soft, or to cheat a 40 ounce can of drained yams will work in a pinch) 1/4 cup granulated sugar 1/2 tsp of salt 2 eggs, beaten 3 tbs melted butter 1/2 cup half and half or milk (Don't use fat free, some have added sugars) 1 tbsp vanilla extract •blend all together well. I use a hand mixer to make sure it's well mixed and there's no lumps. •pour into a greased (pan spray or melted butter) casserole dish (either a 9x13 or 3 quart dish) Mix together: 3/4 cup brown sugar (light or dark) 4 tbsp room temperature butter 4 tbsp all-purpose flour 1/2 chopped pecans (can be omitted for allergies. I've used old fashioned oats before to add the crunch factor) Sprinkle on top of the sweet potato mixture. •bake for 45-to 60 minutes or until the middle isn't jiggly (I start checking at the 40 minute mark) •let it set 10 minutes before serving This also works well with Splenda and rice flour if you have diabetic and/gluten free issues. I hope you enjoy this recipe!