Sweet Potato Soufflé with Pecan Crust

Begin by submerging the sweet potatoes in a substantial pot, covering them with approximately one-quarter inch of water. Heat over medium temperature until the potatoes reach a tender state, taking around 20 minutes to achieve this. Remove from heat and let the water drain off, allowing the sweet potatoes to cool down afterwards before peeling them.

Next, preheat your oven to a temperature of 350 degrees Fahrenheit (or 175 degrees Celsius). Grease or apply butter to the interior of a two-quart casserole dish in preparation for the sweet potato mixture.

In a separate bowl, combine the cooked and mashed potatoes with an electric mixer operating at low speed initially. Continue mixing until the potatoes start to break apart, then gradually increase the mixer's pace to a medium-high speed and blend until you achieve a smooth consistency.

Gradually decrease the mixer's pace to low once more, and then proceed to add sugar, milk, butter, vanilla extract, eggs, and salt into the mixture. Ensure everything is well combined.

Leave any remaining potato fibers on the mixer's blades and discard them before transferring the sweet potato mixture into your prepared casserole dish.

To create a crunchy topping, combine brown sugar, flour, butter, and pecans in a small bowl. Mix these ingredients together until they form a cohesive mixture, which you can then sprinkle over the sweet potato mixture.

Finally, place your casserole dish in the preheated oven and bake until the center of the sweet potato mixture is set, taking approximately 40 minutes to achieve this.