Sweet Potato Soufflé 

       

6 c. sweet potatoes, baked and peeled

½ c. half and half

¾ tsp. almond extract

1 t. vanilla extract

½ c. butter

1/8 tsp. salt

1/3 c. shredded, unsweetened coconut

Mash above ingredients together with potato masher or with a mixer while potatoes are still very warm.  Spread in 8 x 8 pan.

Mix together and crumble on top of sweet potatoes:

1 c. chopped pecans

½ c. butter

1/3 c. honey

1 c. oats

Sometimes I make it in a 9x13 pan and double the topping for a sweeter soufflé.  Makes a great dessert.  This lends itself well to being made a day ahead and kept covered in the fridge. Bake for an extra 10 minutes in that case.

Bake at 350 degrees for 30-35 minutes.