Sweet Potato Souffle - Potatoes

4 medium sweet potatoes (about 1 ¾ pounds)

1 cup granulated sugar

1 cup milk

2 large eggs

1 teaspoon vanilla extract

1 teaspoon salt

1 cup packed dark brown sugar

1 cup pecans, chopped

½ cup flour

6 Tablespoons unsalted butter, at room temperature

Preheat oven to 375 F. Put the sweet potatoes on the oven rack and bake until fork tender, about 45 minutes. When the potatoes are finished cooking, let cool slightly (about 5 minutes). Slice the potatoes open lengthwise and scrape out the flesh with a fork into a large bowl. Increase oven temperature to 400 F. Add the granulated sugar, milk, eggs, vanilla and salt to the bowl with the sweet potatoes. Mash the mixture until combined and slightly lumpy. In a separate bowl, combine the butter, brown sugar, pecans and flour with a fork or pastry cutter. Spread the sweet potato mixture into a baking dish and sprinkle topping all over the top. Bake for 30 to 40 minutes or until golden brown.