Sweet Potato divine.  A favorite from my childhood!  I hope you give this lovely recipe a try.   Sweet potato like you have never tasted before.  Not too sweet with a crunch topping.

Ingredients

• 4 large sweet potatoes—boil until tender (whole, unpeeled), cool, skin, whip with an electric mixer or blender
• Add:
• 1 stick of butter
• 1 1/2 cups of unrefined sugar (Sucanat or honey)
• 1 tsp vanilla
• 3 eggs
• Mix butter, sugar and eggs well.  Mix with sweet potatoes
• NOTE:  if you want to make this ahead of time – pour all of this into a cake pan and store in refrigerator, then add topping (below) when ready to bake
• Topping for sweet potatoes soufflé
• 1 stick butter
• 3 cups cornflakes (use a high fiber, natural brand) – place in bread bag & mash, place cornflakes in a bowl then add
• 1/2 cup Sucanat
• 1/2 cup chopped pecans
• Mix all, tossing with melted butter

Instructions

1. Put sweet potatoes in a cake pan, then sprinkle topping on top to cover entire dish.  Bake uncovered 25 minutes at 350 degrees.  If you want to make this ahead of time – keep the topping set aside in the fridge