Ingredients:

  • 3 cups sweet potato puree (approx. 750g)
  • 0.5 cup unsalted butter, melted (115g)
  • 0.5 cup whole milk (120ml)
  • 0.75 cup granulated sugar (150g)
  • 3 large eggs, separated
  • 1 tsp pure vanilla extract (5ml)
  • 0.5 tsp sea salt (3g)
  • 1 tsp ground cinnamon (2g)
  • 0.5 tsp ground nutmeg (1g)
  • 0.5 cup all-purpose flour (60g)
  • 0.5 cup brown sugar, packed (100g)
  • 0.5 cup chopped pecans (65g)
  • 3 tbsp cold butter, cubed (45g)

Instructions:

  1. Roast whole sweet potatoes at 400°F (200°C) until tender (45–60 mins). Peel and mash until completely smooth, preferably using a food processor for a silkier texture.
  2. In a large mixing bowl, combine the sweet potato puree, melted butter, sugar, milk, vanilla, salt, cinnamon, and nutmeg. Beat with an electric mixer until smooth.
  3. Add the egg yolks one at a time to the potato mixture, beating well after each addition to ensure full integration.
  4. In a separate clean bowl, beat the egg whites until stiff peaks form.
  5. Gently fold 1/3 of the egg whites into the potato mixture to lighten the density. Carefully fold in the remaining whites using a figure-eight motion until no white streaks remain.
  6. Transfer the mixture to a greased 2-quart baking dish. Combine flour, brown sugar, pecans, and cold butter into a crumble and sprinkle over the top.
  7. Bake at 350°F (175°C) for 40–45 minutes until the souffle is puffed and the topping is golden brown. Serve immediately.