Yield:serves 8

This sweet side dish is almost like eating dessert! The streusel topping is SO GOOD!



  • 1/2 cup butter, room temperature
  • 3/4 cup light brown sugar
  • 3 cup smashed sweet potato
  • 2 large eggs
  • 1/3 cup milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt


  • 1 cup chopped pecans
  • 3/4 cup light brown sugar
  • 1/2 cup all purpose flour
  • 1/4 cup butter, room temperature


  1. Preheat oven to 350°F. Coat a 2- quart baking dish with nonstick spray. Set aside.
  2. Soufflé: In the bowl of your stand mixer fitted with the paddle attachment mix together the butter and sugar on medium speed for 1 minute, until combined. Add in the sweet potato, eggs, milk, vanilla, cinnamon, and salt and continue mixing for 1 – 2 minutes until smooth.
  3. Spread the mixture into the prepared pan.
  4. Topping: In a large bowl combine the pecans, sugar, flour, and butter until combined. Spread this evenly on top of the sweet potato mixture.
  5. Bake for 40 minutes, until browned on top. The filling will be slightly jiggly.
  6. Allow the soufflé to cool for 10 – 15 minutes before serving.


This casserole can be prepped up to a day in advance stored airtight in the refrigerator. When ready to bake take it out of the refrigerator 15 minutes before baking to take the chill off.

Store leftovers airtight in the refrigerator for up to 3 days.

The longer this cools the more it will set up. Right out of the oven it will be looser, but still delish!