Sweet Potato Soufflé

Ingredients

• 5 medium sweet potatoes (about 9 ounces each)
• 2 large eggs
• 1 cup granulated sugar
• 1/2 cup (1 stick) butter, at room temperature
• 1 1/2 teaspoons vanilla extract
• 1/2 cup milk
• Pinch of salt
• 1 cup finely chopped pecans
• 1 cup brown sugar, packed
• 1/3 cup all-purpose flour
• 1/4 cup (1/2 stick) butter, softened

Steps

1. Bring the oven to 400°F before baking. Butter a 2 1/2-quart baking dish.
2. Bake the sweet potatoes on a foil-covered baking sheet for 1 hour, or until soft. Once they are cool enough to handle, peel them and put the flesh in a large mixing bowl. Mash it until very smooth. Add the eggs, sugar, butter, vanilla, milk and salt, then mix well with an electric mixer or hand mixer. Transfer the mixture to the baking dish.
3. Stir the pecans, brown sugar, flour and butter together in a medium bowl until fully combined. Spoon this over the sweet potatoes in an even layer. Bake the casserole for 30 minutes, or until lightly browned. Leave it to sit for 5 minutes before serving.