Sweet Potato Souffle

1 can (21 oz.) Baked Sweet Potatoes
3/4 cup sugar
2 eggs
1 stick butter, melted
1 cup milk
1/2 tsp. nutmeg
1 tsp. cinnamon

Preheat oven to 350 degrees.  In a large bowl mix potatoes and sugar.  In another bowl mix together melted butter, milk nutmeg and cinnamon.  Add eggs and whisk until smooth.  Whisk into potatoes.  Pour into a 3 qt. baking dish sprayed with non-stick spray.  Bake 60 minutes. 

Topping:
1/2 cup crushed honey nut oats cereal
1/2 cup chopped pecans
1/2 stick butter , cut into chunks
1/4 cup brown sugar

Combine all topping ingredients in a sauce pan.  On med. heat stir until butter has melted and sugar has dissolved.  Add topping to cooked Soufflé.  Bake another 5 minutes.  Serves 8-10.

Comments:  The original recipe came from a vintage cookbook that dated in the 50s.  It called for more sugar in the potato mix but the sweet potatoes I used (Bruce's) are slightly sweetened so I decreased it to 3/4 cup.  The topping called for corn flakes.  I changed that to honey nut oats and decreased the sugar there too since the cereal is sweet.  The other change I made was the cooking time and temperature.  The original didn't give the dish size but their cooking time was only 20 minutes at 400 degrees.  I used a 3 qt. dish and lowered the temp to 350 and cooked 1 hour.  This dish is now my favorite recipe for sweet potato soufflé.  The flavor is so good and the cereal makes it even better.  This can actually be made using 1 cup of cereal, eliminating the pecans.