INGREDIENTS

1. 4lbssweet potatoes, unpeeled,cut into pieces
2. water, as needed
3. 1/2cupunsalted butter, cut into pieces,at room temperature
4. 1cupgranulated sugar
5. 4largeeggs
6. 3tablespoonsself-rising flour
7. 1cupmilk
8. 1/4teaspoonsalt
9. 1teaspoonvanilla extract
10. 1teaspooncoconut extract
11. 1teaspoonalmond extract
12. 1/2cup choppedpecans
13. 2tablespoonsdark brown sugar, firmly packed
14. 1/4teaspooncinnamon

DIRECTIONS

1. Preheat oven to 350°F.
2. Have ready two 1 1/2 quart round deep casseroles/souffle dishes.
3. Cover potatoes with enough cold water to over them by 1″ in a large pot.
4. Bring to a boil and boil potatoes for 30-45 minutes or until tender, adjusting heat as needed.
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. Beat in the butter, sugar, eggs 1 at a time, flour, salt, and extracts until well combined.
7. Put half of the mixture into each of the two souffle dishes.
8. Mix together nuts,the brown sugar,and the cinnamon and sprinkle on top of each evenly.
9. Bake, uncovered, for 1 hour.