Sweet Potato Souffle

From: Aunt Susan

3 cups cooked sweet potato (can use fresh or canned)

1/2 cup white sugar

1/2 cup canned evaporated milk

1/4 stick margarine (do not melt)

1 egg

1 tsp vanilla

1 tsp. butter flavoring

1 tsp. ground cinnamon

• Whip together with mixer. Pour in casserole dish (I use small rectangular pyrex dish)

Top with:

1 cup brown sugar

1/2 cup self rising flour

1/2 stick margarine (do not melt)

1 cup chopped pecans or walnuts

• Mix with pastry blender. Sprinkle on top and bake at 350-375 degrees. for 30-35 minutes.