Sweet Potato Souffle

5 medium sweet potatoes

2 large eggs

1 cup granulated sugar

1/2 cup butter, softened

1 1/2 teaspoon vanilla

1/2 cup milk

pinch of salt

Topping

1 cup finely chopped pecans

1 cup brown sugar

1/3 cup all-purpose flour

1/4 cup butter, softened

Preheat oven to 400 degrees.  Grease a 2 1/2 quart baking dish.  Wash the potatoes and prick them with a fork.  Place them on a microwave safe plate and bake them, 2 or 3 at a time, for 10 minutes.  Turn them over and cook for 5 more minutes.  Take out of microwave and cover with a bowl for five more minutes.  {Do this as far ahead of time as possible so the potatoes can cool before peeling.  Otherwise you will burn your finger tips.}  Using a knife, peel the potatoes and place them in a large mixing bowl.  Mash them until they are smooth.  Add the eggs, sugar, butter, vanilla, milk, and salt.  Combine well with electric mixer.  Turn the mixture into the baking dish.  

In a medium bowl, stir together pecans, brown sugar, flour, and butter until thoroughly combined.  Spoon the mixture over the sweet potatoes, making an even layer.  Bake the casserole for 30 minutes or until slightly browned.  Let sit five minutes before serving.