8 5c(3 pounds) cooked, mashed sweet potatoes or yams 3Eggs, beaten 1cLactaid eggnog 1cLactaid milk 1cgranulated sugar 1.5tvanilla 1tsalt 3cchopped pecans 1cflour: 1cbrown sugar 3tground nutmeg 1cbutter/margine 5c(3 pounds) cooked, mashed sweet potatoes or yams 3Eggs, beaten 1cLactaid eggnog 1cLactaid milk 1cgranulated sugar 1.5tvanilla 1tsalt 3cchopped pecans 1cflour: 1cbrown sugar 3tground nutmeg 1cbutter/margine LACTOSE FREE SWEET POTATO-PECAN SOUFFLE 5 cups (3 pounds) cooked, mashed sweet potatoes or yams 3 eggs, beaten 1/2 cup Lactaid eggnog 1/2 cup Lactaid milk 1/4 cup granulated sugar 1 1/2 teaspoons vanilla 1/4 teaspoon salt FOR TH TOPPING: 1/2 cup flour 1/2 cup brown sugar 3/4 teaspoon ground nutmeg 1/4 cup butter/margine 3/4 cup chopped pecans Preheat oven to 375 degrees F. Grease a 2 quart casserole. Combine sweet potatoes, eggs, eggnog, milk, granulated sugar, vanilla and salt, mixing well until blended. Spoon into prepared casserole. Combine flour, brown sugar and nutmeg; cut in butter then stir in nuts. Sprinkle over sweet potato mixture. Bake at 375 degrees F for 30 minutes or until top is crispy. Servings: 8