Cordele's Thanksgiving Sweet Potato Souffle Casseroles

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

1. 1

   Preheat oven to 350°F.

2. 2

   Have ready two 1 1/2 quart round deep casseroles/souffle dishes.

3. 3

   Cover potatoes with enough cold water to over them by 1" in a large pot.

4. 4

   Bring to a boil and boil potatoes for 30-45 minutes or until tender, adjusting heat as needed.

5. 5

   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).

6. 6

   Beat in the butter, sugar, eggs 1 at a time, flour, salt, and extracts until well combined.

7. 7

   Put half of the mixture into each of the two souffle dishes.

8. 8

   Mix together nuts,the brown sugar,and the cinnamon and sprinkle on top of each evenly.

9. 9

   Bake, uncovered, for 1 hour.