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Sweet Potato Souffle

1 (18-ounce) can sweet potatoes, drained and mashed
1 cup granulated sugar
2 large eggs
1/2 cup milk
1/2 teaspoon salt
3 tablespoons butter, melted
1 teaspoon vanilla extract

Topping:
1 cup brown sugar, packed
1/2 cup all-purpose flour
1 cup chopped pecans
1/3 cup butter, melted

1. Preheat oven to 350*F (180*C).
2. Combine souffle ingredients, mixing well. Pour into a buttered 2-quart souffle dish.
3. Combine topping ingredients, mixing well; crumble over potato mixture.
4. Bake uncovered 35 to 45 minutes.

Serves 4 to 6.