3 1/2 c Sweet potatoe; cookd; mashed 1 c White sugar 1/2 ts Salt 2 ts Vanilla 1/2 c Margarine; melted 1/2 c Half and half 2 Eggs
TOPPING:
1 c Brown sugar 1 c Pecans; chopped 1/3 c Flour 1 c Coconut 3/4 c Margarine; melted In a large bowl, beat drained sweet potatoes with electric mixer. Add remaining ingredients and beat well. Pour contenets into greased souffle dish and bake 15 minutes at 350 degrees. While this is baking prepare topping. Topping: Put brown sugar, pecans, flour and coconut in a bowl and mix well. Drizzle melted margarine over and toss again until well coated. Remove souffle from oven and sprinkle topping over. Return to oven for 15 minutes more or until topping starts to brown. Serves 8. SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed for you by Nancy Coleman