Sweet Potato Souffle

1 large can sweet potatoes (or yams) drained & mashed

1 C. sugar

2 eggs

1 tsp. vanilla

1/2 C. milk

3/4 stick of butter (don't use margarine)

Mix all together and put into a greased 9X13 dish.

Topping:

1 C. brown sugar

1/3 C. (a little less) rice flour

1/3 C. butter (don't use margarine)

1 C. chopped pecans

Melt butter and pour over sugar flour & pecans. Cook at 350 for about 30 minutes or until the center isn't jiggly.