Aunt Exa’s Sweet Potato Soufflé

Submitted by Exa York

• 1 lb. 13 oz. can of sweet potatoes, drained
• 1 ½ cup sugar
• 2 eggs
• ¾ stick of oleo, softened
• ¼ tsp. nutmeg
• ½ tsp cinnamon
• 1 cup milk

Beat potatoes with mixer. Add all and beat well. Pour into 9×13 pan. Bake at 350 for 30 min. until firm. Add topping below. Spread over cooked soufflé. Bake at 300 for 15 min. until browned.

Topping

• ¾ stick oleo, melted
• ½ cup brown sugar
• 1 cup chopped pecans
• ¾ cup crushed cornflakes (I use more)