Sweet potato soufflé

Ingredients:

Souffle

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

Topping

• 1 cup finely chopped pecans
• 1 cup firmly packed brown sugar
• 0.5 cups premium flour
• 55 g softened butter

Preparation:

1. Souffle:
   
   Preheat oven to 350°F (175°C). Grease a 2.5-quart baking dish. Prick the sweet potatoes with a fork and bake on a foil-lined baking sheet until tender, about 1 hour.
2. Once the sweet potato has cooled slightly, peel it, place the flesh in a large bowl, and mash until smooth. Add the eggs, sugar, butter, vanilla extract, milk, and salt. Beat thoroughly with a mixer. Transfer the mixture to a baking dish.
3. Topping:
   
   In a medium bowl, combine the pecans, brown sugar, flour, and butter until smooth. Spoon the mixture over the sweet potatoes in the pan, spreading the topping evenly. Bake until the topping is lightly browned, 40 minutes. Let the soufflé cool for 5 minutes and serve.