Sweet Potato Soufflé with Pistachio Streusel Topping

Sweet Potato Soufflé:

4 large sweet potatoes (yield 4 cups cooked)

2 eggs (or liquid vegan egg replacer)

1/4 cup nut or oat milk

1/2 cup pure maple syrup

1 tablespoon cinnamon

1 teaspoon nutmeg

1 teaspoon salt

Pistachio Streusel Topping:

1 cup toasted pistachio kernels, coarsely chopped

1/4 cup salted butter

1 cup light brown sugar

1/3 cup flour

1 teaspoon cayenne pepper

1 teaspoon fresh rosemary, chopped

Preheat oven to 400° F.
Line a baking sheet with parchment paper.
Rinse and dry sweet potatoes. Pierce them each a few times with a fork, and place on the baking sheet.
Bake at 400° F for 45 minutes to 1 hour or until the inside is soft when squeeze; set aside until cool (about 30 minutes).
Melt the butter in a medium bowl in the microwave. Add the brown sugar, flour, and cayenne; mix until well combined. It should be a bit lumpy. Stir in the chopped pistachios and set aside.
Peel off sweet potato skins and place the flesh (about 4 cups) in a food processor. Blend until smooth.
Add milk, maple syrup, eggs, spices, and salt to the food processor. Blend until combined.
Grease a 32 oz. soufflé dish with butter or coconut oil.
Add sweet potato mixture to the dish and smooth the top. Top with almond streusel mixture.
Bake for 30 minutes at 350° F or until heated through.
Serve warm.