Pineapple Sweet Potato Souffle

3 cups peeled, cubed sweet potatoes

½ cup brown sugar

¼ cup margarine, softened

2 eggs

2 teaspoons vanilla extract

¼ cup milk

¼ cup all-purpose flour

¼ cup margarine, melted

1 cup crushed pineapple, drained

½ cup white sugar

1 egg, lightly beaten

Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.

Place the sweet potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash sweet potatoes in a large bowl. Stir in the brown sugar, 1/4 cup softened margarine, 3 eggs, vanilla extract, and milk. Beat until fluffy. Pour into prepared baking dish. Mix flour, 1/4 cup melted margarine, pineapple, white sugar, and 1 egg together in a bowl. Spoon over the sweet potato mixture.

Bake in the preheated oven until golden brown, about 40 minutes.