Sweet Potato Souffle

This recipe makes two (I'm not sure why) but just consider it a delicious bonus. You can easily cut it in half and have it work just as well. Please forgive the picture, I didn't get it taken quickly enough--you know souffles, blink and you miss the show.

4 lbs cut sweet potatoes
½ c butter
1 c sugar
4 eggs
3 T self rising flour
1 c milk
¼ t salt
1 t vanilla
1 t coconut extract
1 t almond extract
½ c chopped walnuts
2 T brown sugar
¼ t cinnamon

Boil potatoes for 30-45 minutes until tender. Drain, peel, and beat until smooth. Beat in butter, sugar, eggs one at a time, flour, milk, salt, extracts and mix until well combined. Divide mixture between 2 1 ½ quart souffle dishes. Combine pecans, brown sugar, cinnamon, sprinkle on top of souffles and bake at 350 for 1 hour.

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