My Mama's Sweet Potato Soufflé

• 13 Sweet potatoes, medium
• 21 stick Unsalted butter, melted
• 31 cup Granulated sugar
• 42 Large eggs
• 50.5 cup Milk (whole preferred)
• 61 teaspoon Vanilla extract
• 70.5 teaspoon Ground cinnamon
• 80.25 teaspoon Ground nutmeg
• 90.25 teaspoon Salt
• 100.5 cup Brown sugar, packed
• 110.33 cup All-purpose flour
• 120.5 cup Chopped pecans

1. 1

   Preheat your oven to 375°F (190°C). Prick the sweet potatoes all over with a fork, then bake them directly on the oven rack for about an hour, or until they're very tender when squeezed.

2. 2

   Once the sweet potatoes are cool enough to handle, peel them gently. The skins should slip right off. Mash them thoroughly in a large bowl until no lumps remain.

3. 3

   To the mashed sweet potatoes, add the melted butter, granulated sugar, eggs, milk, vanilla extract, cinnamon, nutmeg, and salt. Beat with an electric mixer until everything is smooth and creamy, about 2-3 minutes, making sure no streaks of egg remain.

4. 4

   Pour this sweet potato mixture into a 9x13 inch baking dish, spreading it evenly. You want it to look uniform and ready for its topping.

5. 5

   In a separate small bowl, combine the brown sugar, flour, and chopped pecans. Cut in 2 tablespoons of cold butter with your fingertips or a pastry blender until the mixture resembles coarse crumbs. This is your streusel topping.

6. 6

   Sprinkle the streusel topping evenly over the sweet potato mixture. Make sure you get good coverage, because that's where all that lovely crunch comes from.

7. 7

   Bake for 25-30 minutes, or until the topping is golden brown and the soufflé is bubbly around the edges. Watch out for it getting too dark too fast; if it starts to brown quickly, you can tent it with foil.

8. 8

   Let it rest for about 10 minutes before serving. This helps it set up just a touch and keeps it from being too runny when you spoon it out.

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