Preheat the oven to 350°F (175°C). Take a 9×13-inch casserole or take a 2-quart baking dish. Grease or butter it or you can use a little sugar to avoid sticking.

Prepare sweet potatoes by peeling them and chopping them into cubes. Put them in a large pot and add water into them above 1 inch of the potatoes. Boil them from medium to high heat until fork tender. You can also roast them at 400’F until they become soft.

Take out the boiled sweet potatoes, drain them and put them into a large bowl. Mash them with a potato masher or beat them with an electric beater until they become smooth. I always make sure there are no lumps, so the soufflé stays extra fluffy.

In a bowl, whisk together mashed sweet potatoes with milk (or plant milk), sugar, eggs, flour, butter, cinnamon, vanilla extract, nutmeg, and a pinch of salt.

In a small bowl, mix brown sugar, flour (or gluten free flour), softened butter, and chopped pecans until crumbly. Set aside.

put the sweet potato base into an already prepared baking dish and smooth it out with a rubber spatula. Sprinkle the topping evenly over the base and bake it for about 35-45 minutes until the top is puffed, golden and the toothpick comes out clean from the center.

Let sit for 5-10 minutes before serving. It will settle a bit but stays light. Serve warm as a side or dessert.I like to serve it warm. It’ll be soft, sweet, and melts in your mouth with every spoonful.