Makes: 9 servings | Serving size: 1/9 of soufflé

Ingredients:

• 4 medium-sized sweet potatoes*
• ¼ cup granulated sugar
• ¼ cup light brown sugar, packed
• 2 large eggs
• ½ cup half and half
• 4 tablespoons unsalted butter, melted
• 1½ teaspoons pure vanilla extract
• ½ teaspoon salt Topping
• 1 cup light brown sugar, packed
• ½ cup all-purpose flour
• ½ teaspoon ground cinnamon
• ½ cup finely chopped pecans, optional, but highly recommended
• 4 tablespoons unsalted butter, softened 

Directions:

Sweet potatoes:

1. Preheat oven to 350°F. Lightly grease an 8x8 baking dish and set aside.
2. Peel and chop the sweet potatoes (you should have around 10 cups). Place in a large pot, cover with water, boil, and drain. Add fresh water and return to a boil until tender*. Drain well, return to the pot, and mash the potatoes. You should have around 4 cups of mashed sweet potatoes.
3. Whisk granulated sugar, brown sugar, salt, eggs, half and half, melted butter, and vanilla. Add the egg mixture and the mashed sweet potatoes to a large mixing bowl or the bowl of a food processor. Mix with a hand mixer (or process with a food processor) until the mixture is smooth and combined. Pour the potatoes into the baking dish. 

*The double boiling technique reduces the potassium to 60%

Topping:

1. Combine brown sugar, flour, cinnamon, and pecans (I use a fork).
2. Add softened butter and use your fingers to blend the butter into the flour mixture until well combined (it should resemble wet sand).
3. Sprinkle the topping over the sweet potatoes and bake in the middle of the oven for 30-40 minutes, until the topping is golden brown. 
    

Nutritional Facts for one serving (1/9 souffle)

Sodium: 173 mg   
Potassium: 189 mg   
Phosphorus: 71 mg

Source: Recipe adapted from Celebrating Sweets