Ingredients:
4 lbs sweet potatoes, unpeeled,cut into pieces
water, as needed
1/2 cup unsalted butter, cut into pieces,at room temperature
1 cup granulated sugar
4 large eggs
3 tablespoons self-rising flour
1 cup milk
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 teaspoon almond extract
1/2 cup chopped pecans
2 tablespoons dark brown sugar, firmly packed
1/4 teaspoon cinnamon
Directions:
Preheat oven to 350 F.
Have ready two 1 1/2 quart round deep casseroles/souffle dishes.
Cover potatoes with enough cold water to over them by 1″ in a large pot.
Bring to a boil and boil potatoes for 30-45 minutes or until tender, adjusting heat as needed.
Drain, peel, and then place into a mixing bowl and using a mixed, beat them just until they are smooth (without overbeating or they will get gluey).
Beat in the butter, sugar, eggs 1 at a time, flour, salt, and extracts until well combined.
Put half of the mixture into each of the two souffle dishes.
Mix together nuts,the brown sugar,and the cinnamon and sprinkle on top of each evenly.
Bake, uncovered, for 1 hour.
Servings: Serve
Time preparation: 15 min.
Time total: 135 min.