Sweet Potato "Souffle"

4 lbs. sweet potatoes, cut into potatoes
1 stick (1/2 cup) unsalted butter, cut into bits and softened
1 cup granulated sugar
4 large eggs
3 TBS self rising flour or 1/4 tsp baking soda & pinch of salt
1 cup milk
1/4 tsp salt
1 tsp vanilla extract
1 tsp coconut extract
1 tsp almond extract
1/2 cup chopped pecans
2 TBS firmly packed dark brown sugar
1/4 tsp cinnamon

In a large kettle combine the potatoes and enough cold water to cover them by 1 inch, bring the water to a boil, and boil the potatoes for 30 to 45 minutes, or until they are tender. Drain the potatoes, peel them, and transfer them to a large bowl. With an electric mixer beat the potatoes until they are smooth, beat in the butter, the granulated sugar, the eggs, 1 at a time, the flour, the milk, the salt and the extracts, beating until the mixture is combined well, and divide the mixture between two 1 1/2 quart souffle dishes. In a small bowl, combine well the pecans, the brown sugar, and the cinnamon, sprinkle the mixture on top of the souffles, and bake the souffles in the middle of a preheated 350F oven for 1 hour. Serves 10 to 12

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