Preheat oven to 350°F.

Cook sweet potatoes. You can peel, cut into pieces, and boil them until tender. Or prick holes all over with a fork and bake them at 450°F for about 45 minutes. Microwaving is my preferred method. Prick holes in the skins and microwave all together for about 15 minutes, flipping/rotating potatoes half way through cook time.

Sweet potatoes should pierce easily with a fork when done. Allow to cool for about 30 minutes or until they can be handled. For roasted/microwaved sweet potatoes, slice in half and scoop out the flesh with a spoon. Discard the skin.

In a large bowl or in the bowl of a food processor/blender, add all remaining ingredients for the souffle filling. Mash or puree until desired texture.

Spread sweet potato mixture in a 2 quart baking dish.

Prepare the streusel topping by whisking together the brown sugar, flour, cinnamon, salt, and pecans.

Cut pieces of butter into the mixture and work together with your fingers to make a sand-like crumble.

Sprinkle the crumble over the top of the sweet potatoes in the baking dish.

Bake for 40-45 minutes, until the topping is golden brown and toasted. The souffle will puff slightly although it’s more difficult to see under the crumb topping. The puff should be uniform across the top of the souffle (if it’s puffed just around the edges, bake 5-10 more minutes so the center cooks as well.) Cover the top with aluminum foil, if needed, to prevent over-browning of the crumb topping.