Sweet Potato Souffl�

3 cups cooked whole sweet potatoes
1 cup granulated sugar
1/2 teaspoon salt
2 eggs
1/3 stick butter or margarine
1/2 cup milk
1 teaspoon vanilla extract

Topping:
1 cup brown sugar
1/3 cup all-purpose flour
1 cup chopped pecans
1/3 stick butter or margarine

Peel potatoes, slice and cook in water until tender. Beat with electric mixer until smooth. Add margarine, sugar, salt, eggs, milk and vanilla extract. Mix well (it will look thin). Pour into a greased casserole dish and bake at 400 degrees F for 35 minutes or until it looks firm.

Mix topping ingredients and cover top of potatoes. Bake 10 minutes or until brown.