Mama's Sweet Potato Imperial

I usually make the traditional sweet potato casserole with the mini marshmallows toasted on top, but I wanted to change it up this year! I remembered the sweet potatoes I used to have as a child. I looked through many recipe cards and finally found it, and I made my Mama's Sweet Potato Souffle, which she called Sweet Potato Imperial!

Sweet Potatoes:

2 pounds sweet potatoes, peeled and chopped*

3/4 cup granulated sugar

1/4 cup evaporated milk

3 tablespoons butter, melted

1/2 teaspoon salt

1 teaspoon vanilla extract

2 large eggs

Topping:

1/4 cup all-purpose flour

2/3 cup packed dark brown sugar

2 tablespoons melted butter

1/2 cup chopped pecans

1. Preheat oven to 350°.

2. To prepare potatoes, place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender; drain. Cool 5 minutes.

3. Place potatoes in a large bowl; add granulated sugar, milk, 3 tablespoons melted butter, 1/2 teaspoon salt, and vanilla. Beat with a mixer at medium speed until smooth. Add eggs; beat well. Pour potato mixture into a 13 x 9–inch baking pan coated with cooking spray.

4. To prepare topping, combine flour and brown sugar; stir with a whisk. Stir in 2 tablespoons melted butter and pecans. Sprinkle mixture evenly over potato mixture. Bake at 350° for 30 minutes or until golden as pictured.

* If using canned sweet potatoes, use 2 ~ 15oz cans and skip #2.