Ingredients:

  • 3 lb sweet potatoes, baked and mashed (about 4 cups mashed)
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar (for base)
  • 3 large eggs, separated
  • 1/4 cup milk (whole or 2%)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1/2 cup chopped pecans (for topping)
  • 1/4 cup packed light brown sugar (for topping)
  • 2 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter, cold and cubed (for topping)

Instructions:

  1. Preheat the oven to 350°F (175°C). Lightly grease a 2-quart baking dish. Ensure your sweet potatoes are already baked, peeled, and mashed.
  2. In a large mixing bowl, combine the mashed sweet potatoes, 1/2 cup melted butter, granulated sugar, 1/4 cup brown sugar (base), milk, vanilla extract, cinnamon, nutmeg, allspice, and salt. Mix until thoroughly combined and smooth.
  3. Beat the 3 egg yolks into the sweet potato mixture until fully incorporated. Set aside.
  4. Prepare the Meringue: In a separate, clean, and dry bowl, beat the 3 egg whites using an electric mixer until stiff, glossy peaks form.
  5. Gently fold the stiff egg whites into the sweet potato base in three separate additions, taking care not to deflate the meringue. This step is critical for achieving the soufflé's light, airy texture.
  6. Pour the soufflé batter into the prepared baking dish.
  7. Prepare the Topping: In a small bowl, combine the chopped pecans, 1/4 cup brown sugar (topping), and flour. Cut in the 2 tablespoons cold butter using a pastry blender or your fingers until the mixture is crumbly. Sprinkle the topping evenly over the soufflé batter.
  8. Bake for 60 minutes, or until the soufflé is deeply golden brown and significantly puffed. Serve immediately while warm.