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SWEET POTATO SOUFFLE

1 (18 oz.) large can sweet potatoes, drained and mashed
1 c. sugar
2 eggs
1/2 c. milk
1/2 tsp. salt
1/3 stick butter or margarine, melted
1 tsp. vanilla

Mix well. Pour into buttered pan.

Topping:
1 c. brown sugar
1/2 c. flour
1/3 c. melted butter or margarine
1 c. pecans

Crumble topping over potato mixture. Bake at 350 degrees for 35 to
45 minutes, uncovered.

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Accuracy is believed to be good, but is not guaranteed.
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