Sweet Potato Soufflé Crunch

INGREDIENTS:

• 3 cups Sweet potatoes, cooked and mashed
• 1 cup Sugar
• 1/2 tsp. Salt
• 2 Eggs, slightly beaten
• 2 1/2 Tbsp. Melted butter
• 1/2 cup Milk or cream
• 1 tsp. Vanilla
• 1/2 tsp. Nutmeg
• 3/4 tsp. Cinnamon

Crunch Topping:

• 2 1/2 Tbsp. Melted butter
• 1 cup Brown sugar
• 1/3 cup Flour
• 1 cup Chopped nuts

DIRECTIONS:

Mix together and pour into 9×13″ baking dish. Put crunch topping on top. Bake 45 minutes at 350°.