Sweet Potato Souffle

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3 c. sweet potatoes, cooked and mashed
1/2 c. sugar
1/4 c. butter, melted
1/2 tsp. salt
1/2 tsp. ground ginger
2 eggs
1/2 c. milk
1 tsp. vanilla extract

Topping:
1 c. packed brown sugar
1/4 c. butter, melted
1/3 c. flour
1/3 c. chopped pecans

Beat sweet potatoes, sugar, eggs, butter, milk, salt, vanilla and ginger together in mixing bowl. Pour into greased 8- or-9-inch baking dish. For the topping, combine brown sugar, flour and butter in bowl and mix well. Stir in pecans. Sprinkle over sweet potato mixture. Bake at 350° for 30 minutes.