Ingredients:

  • 4 cups Sweet Potatoes, peeled & cubed
  • 1/2 cup Unsalted Butter, softened (1 stick)
  • 1/2 cup Granulated Sugar
  • 1/4 cup Brown Sugar, packed
  • 1/4 cup Milk (Whole or 2%)
  • 2 large Eggs
  • 1 tsp Vanilla Extract
  • 1/2 tsp Salt
  • 1 tsp total Cinnamon and Nutmeg (divided as desired)
  • 1 cup All-Purpose Flour
  • 1 cup Brown Sugar, packed (for topping)
  • 1/2 cup Unsalted Butter, cold & cubed (1 stick, for topping)
  • 1 cup Pecans, chopped

Instructions:

  1. Peel and cube the sweet potatoes. Boil until very tender, about 15 minutes. Drain thoroughly and allow them to steam dry for 5 minutes. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, beat the cooked sweet potatoes until smooth. Add the softened 1/2 cup butter, granulated sugar, 1/4 cup brown sugar, milk, vanilla extract, spices (cinnamon and nutmeg), and salt. Beat on medium speed for 2-3 minutes until the mixture is very fluffy, lightened in color, and well emulsified.
  3. Beat in the 2 large eggs just until combined. Do not overmix after adding the eggs. Pour the mixture into a prepared 9x13 inch baking dish.
  4. In a separate medium bowl, combine the 1 cup all-purpose flour and 1 cup packed brown sugar. Cut in the 1/2 cup cold, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in the 1 cup chopped pecans.
  5. Sprinkle the pecan streusel evenly over the sweet potato base. Bake for 35 minutes, or until the topping is golden brown and the soufflé filling is set and puffed slightly. Allow the casserole to rest for at least 60-85 minutes before slicing and serving to allow the egg structure to stabilize and prevent the filling from running.