Sweet Potato Soufflé

Got this one in under the buzzer for Thanksgiving.  Also, since it uses ingredients people shop for at the holiday, you shouldn't have to run back to the store for anything.

While I'm modeling this recipe on a half version of Paula Deen's, I'm making a few healthier choices.  For one thing, although I'm calling the ingredient maple syrup, I used keto monkfruit pancake syrup to reduce the added sugars.  I also reduced the amount of butter.  It's still more dessert than a side, which is common for a sweet potato casserole.  I made it for dessert, and included that label.

I know not everyone is a fan of cloves.  The same amount of nutmeg or double in cinnamon is a reasonable substitute.  You could also use pumpkin pie spice, if you want that flavor profile.

*1-1/2 C mashed sweet potato (either roasted or canned & drained)
1/4 C granulated sugar or *3 Tb maple syrup
*1 egg
1/4 C milk
4 Tb unsalted butter, divided
1-1/2 tsp vanilla
1/4 tsp salt
1/4 tsp ground cloves
1/4 C brown sugar
1/4 C flour
1/2 tsp baking powder
*1/4 C chopped pecans

1.  Preheat oven to 400º.  Grease or pan spray a loaf pan, 6" cake pan, or 4 one-cup ramekins.

2.  Melt 3 Tb of the butter and allow to cool slightly.  Let the other Tb come to room temperature.

3.  In a bowl, combine sweet potato, sugar, egg, milk, melted butter, vanilla, salt, and ground cloves.  Pour into prepared pan.

4.  In a small bowl, combine brown sugar, flour, baking powder, and pecans.  Work in other tablespoon of butter until it makes crumbs.  Top potato mixture with the crumble.

5.  Bake 20-25 minutes, until topping is browned and casserole is mostly set.  It will firm up more as it cools.  Can be served warm or chilled.

Difficulty rating  π