5large or 6 medium sweet potatoesabout 7 cups once mashed
6tablespoonsCountryside Creamery Unsalted Buttermelted or at room temperature
2large Simple Nature Organic Cage Free Brown Eggs
1/4cupBaker’s Corner Granulated Sugar
1/4cupSpecially Selected Pure Maple Syrup
1tablespoonpure vanilla extract
1/2teaspoonStonemill Ground Cinnamonincrease to 1 teaspoon if you LOVE cinnamon
1/4cupmilk(I used 1%)
FOR THE TOPPING:
1/4cupCountryside Creamery Unsalted Butter
1 1/4cupsSouthern Grove Pecan Halvesfinely chopped
¼cupflaked coconutoptional (I used unsweetened; sweetened will work too)
1/2cupBaker’s Corner Brown Sugarpacked
1/3cupBaker’s Corner All-Purpose Flour
Bake the sweet potatoes: Preheat the oven to 425 degrees F. Line a rimmed bakingsheet with aluminum foil or parchment paper. With a fork, poke holes in the outsides of the sweet potatoes. Bake for 40 to 60 minutes (timing will depend upon the size of your sweet potatoes), until very tender when pierced with a fork. Set aside to cool.
Prepare the souffle: Reduce the oven temperature to 350 degrees F. Coat a 9x13 casserole dish or similar 2 ½ quart casserole dish with nonstick spray.
Once the sweet potatoes are cool enough to handle, slip off the peels. Scoop out the flesh and place in a large mixing bowl or the bowl of a standing mixer fitted with the paddle attachment.
Add the butter, eggs, sugar, maple syrup, vanilla, cinnamon, salt, and milk.
Beat until smoothly combined.
Scoop into the prepared baking dish.
Prepare the topping: In a medium mixing bowl, melt the butter. Sprinkle the nuts, coconut, brown sugar, flour, and salt over the top. Stir until evenly moistened and combined. Scatter the mixture over the sweet potatoes in an even layer.
Bake the sweet potato souffle until the topping is lightly browned and your kitchen smells amazing, about 40 minutes. Let rest 5 minutes, then enjoy warm.
TO STORE: Refrigerate souffle in an airtight storage container for up to 4 days.
TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave.
TO FREEZE: Freeze souffle in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.