SWEET POTATOES: Peel and cube the potatoes into 2-inch chunks. Add the diced potatoes to a large pot. Fill with water to cover the potatoes by 2 inches. Add a couple of teaspoons of kosher salt. Bring the potatoes to a boil over high heat until the potatoes easily pierce with a knife and are tender; about 18-22 minutes. Drain and let the potatoes cool to room temperature.

PREP: Position a rack in the center of the oven and preheat the oven to 350ºF if you’re baking the soufflé immediately.

FILLING: In a large bowl, mash the potatoes with a potato masher, or you can rice them through a ricer. Then add the butter, half and half, maple syrup, vanilla bean paste, kosher salt, and eggs.

DISH IT OUT: Transfer the prepared soufflé to an 8x12 baking dish and sprayed with cooking spray. You can also cover and refrigerate the soufflé for up to 1 day and then bake the day of.

TOP IT OFF: In a bowl, combine the flour, brown sugar, and chopped pecans. Pour the melted butter over the other ingredients and use a fork to fluff them until everything is moistened. Sprinkle this over the casserole.

BAKE: Bake the soufflé in a preheated oven for 28-32 minutes or until golden brown on top. Serve warm.