Lactose Free Sweet Potato-Pecan Souffle

• 5 cups cooked mashed sweet potatoes or 5 cups yams
• 3 eggs, beaten
• 12 cup lactaid eggnog
• 12 cup lactaid lactose-free milk
• 14 cup granulated sugar
• 1 12 teaspoons vanilla
• 14 teaspoon salt
• 12 cup flour
• 12 cup brown sugar
• 34 teaspoon ground nutmeg
• 14 cup butter or 14 cup margarine
• 34 cup chopped pecans

1. Preheat oven to 375 degrees F. Grease a 2 quart casserole.
2. Combine sweet potatoes, eggs, eggnog, milk, granulated sugar, vanilla and salt, mixing well until blended.
3. Spoon into prepared casserole.
4. Combine flour, brown sugar and nutmeg; cut in butter then stir in nuts.
5. Sprinkle over sweet potato mixture.
6. Bake at 375 degrees F for 30 minutes or until top is crispy.
7. Servings: 8.

potatoes, eggs, eggnog, milk, sugar, vanilla, salt, flour, brown sugar, ground nutmeg, butter, pecans

Taken from www.food.com/recipe/lactose-free-sweet-potato-pecan-souffle-145215 (may not work)