Filling:
- 6 C Sweet Potatoes, mashed
- 8 oz. Unsweetened Applesauce
- 1 1/2 TBSP Vanilla Extract
- 2 Eggs
- 1/2 C Brown Sugar
- 1/3 C Sugar
Topping:
- 1 C Brown Sugar
- 1/2 C Flour
- 1/2 C Butter, melted
- 1/2 C Pecans, halved
Spray a 9x13 inch glass baking dish with cooking spray; set aside. Peel, cube, boil and drain sweet potatoes*.
Either return the cooked sweet potatoes to the pot or place in a large bowl (use the bowl option if you used a non-stick pot because the mixer will chip the non-stick coating). Using a hand mixer, mash the sweet potatoes on medium speed. Mix in the remaining filling ingredients and beat smooth.
Spread into the prepared baking dish and set aside. Rinse out your mixing bowl and use it to prepare the topping. Combine all of the topping ingredients and sprinkle over the top of the sweet potatoes.
The souffle can be prepared up to this point in advance; just refrigerate until ready to bake. If baking immediately, preheat the oven to 350 degrees and bake for 30-40 minutes or until warm throughout and slightly crispy on top. Let stand for 10 minutes before serving.
*Canned yams may be used in place of fresh sweet potatoes. If using canned yams use half of the sugars from the filling ingredients list. The topping ingredients will remain the same.