This souffle can be made with or without a crust. If using a premade pie crust, bake/prep the pie crust according to the directions.
Boil sweet potatoes until tender, cool and remove skin.
Puree or mash the sweet potatoes to a smooth consistency. I used a ricer to ensure the consistency was smooth.
Add sugar, milk, butter, egg, vanilla and salt.
Pour into greased 2 quart baking dish.
If using a pie crust, pour the mixture into the prepped pie crust.
Bake for 40 minutes, 350 degrees.