Sweet Potato Soufflé Casserole

Ingredients:

Sweet potato soufflé

• 5 medium sweet potatoes
• 110 g butter, room temperature, plus extra for greasing the pan
• 2 large eggs
• 1 cup of sugar
• 1.5 tsp vanilla extract
• 1/2 cup milk
• A pinch of salt

Streusel

• 1 cup finely chopped pecans
• 1 cup brown sugar
• 1/2 cup flour
• 55 g softened butter

Preparation:

1. Preheat oven to 170°C. Grease a 2-quart baking dish with butter.
   
   SoufflePrick the sweet potatoes with a fork and bake on a foil-lined baking sheet until tender, about 1 hour. When cool enough to handle, peel them, place the flesh in a large bowl, and mash until smooth.
   
   Add the eggs, sugar, butter, vanilla, milk, and salt. Mix well with a stand or hand mixer. Turn the mixture out into a baking pan.
2. StreuselIn a medium bowl, combine the pecans, brown sugar, flour, and butter. Spoon the mixture evenly over the sweet potatoes. Bake until lightly browned, 40 minutes. Let rest for 5 minutes before serving.