Sweet Potato Souffle Crunch

3 c. cooked, mashed sweet potatoes

1 c. sugar

1/2 tsp. salt

2 eggs, slightly beaten

2 1/2 Tbsp. butter or margarine, melted

1/2 c. milk

1 tsp. vanilla

Mix all ingredients together and pour into a greased baking dish (9×9 inches). Cover with Crunch Topping. Bake at 350° for 35 minutes.

Crunch topping: Melt 2 1/2 tablespoons of margarine. Add 1 cup brown sugar, 1/3 cup all-purpose flour, and 1 cup chopped pecans. Mix and spread over sweet potato mixture.