Aunt Peggy's Sweet Potato Souffle Recipe | Paula Deen

Ingredients

• 3 cups cooked and mashed (from about 2 to 3 small baked potatoes) sweet potatoes
• 1 cup granulated sugar
• 3 beaten eggs
• 1/2 cup milk
• 12 tablespoons divided unsalted butter
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt
• 1 cup packed light brown sugar
• 1/2 cup self-rising cake flour
• 1 cup chopped pecans