Sweet Potato Soufflé with Pecan Topping

Sweet Potato Soufflé with Pecan Topping

Ingredients:
Soufflé:
3 cups baked and mashed garnet sweet potatoes (about 3 medium potatoes)
¼ cup granulated sugar
½ cup plain soy yogurt
½ cup plain almond milk
1 teaspoon vanilla extract
¼ teaspoon fine sea salt

Topping:
½ cup light brown sugar
½ cup self-rising flour
3 tablespoons Earth Balance margarine, softened
1 cup chopped pecans

Directions:
To make the soufflé: Preheat the oven to 400°F. Spray an 8-inch square baking dish or eight 4-ounce ramekins with nonstick cooking spray.
Combine the sweet potatoes, granulated sugar, yogurt, milk, vanilla, and salt. Transfer the mixture to the baking dish or divide evenly among the ramekins.
To make the topping: Combine brown sugar and flour. With a pastry cutter or fork, incorporate the margarine into the sugar mixture; the mixture will look crumbly. Add the pecans and stir well to combine.
Sprinkle the topping over the sweet potato mixture. Bake for 20 to 25 minutes until the topping is golden brown.