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°.