Grandma's Sweet Potato Crunch (Also Called Sweet Potato Souffle)

Ingredients

• 3 large sweet potatoes
• 1/4 cup butter, room temperature
• 2 eggs, beaten
• 1/3 cup evaporated milk
• 1 teaspoon vanilla, good vanilla
• 1/2 cup sugar
• 1/4 cup bourbon (optional)
• cooking spray

Topping

• 1/3 cup butter, melted and cooled
• 1 cup light brown sugar
• 1/2 cup flour
• 1 cup pecans, chopped
• mini marshmallows (optional)

Directions

1. 1

   Bake the sweet potatoes at 350 degrees until tender, approx 45 minutes - 1 hour. Remove the outer skins of the potatoes and mash them.

2. 2

   Combine potatoes and the remaining ingredients with a mixer.

3. 3

   NOTE: If you make this ahead of time, do not add the bourbon until you are ready to bake. I have made that mistake once, and the bourbon taste gets STRONG and overpowers the potatoes!

4. 4

   Spread into a sprayed baking dish. I use a 2 1/2 quart round Corningware dish.

5. 5

   For the topping: Mix all ingredients together except for the marshmallows. Spread the topping in an even layer over the potatoes.

6. 6

   Sprinkle the marshmallows on top if you are using them. I don't like them, so I leave them off.

7. 7

   Bake at 350 degrees for 30-45 minutes, or until the top gets brown and crunchy.