Silky smooth sweet potato soufflé baked with a nutty crumb topping is a sweetly satisfying side. This dish can easily be doubled to feed a crowd and made in advance which makes it perfect for entertaining.
Preheat oven to 375 degrees. Spray a 3-4 quart baking dish with cooking spray.
Individually wrap each sweet potato in a paper towel and place all the potatoes in the microwave.
Allow the sweet potatoes to cool slightly, then remove the peels with a pairing knife.
Place the sweet potatoes in a food processor with sugar, eggs, cream, butter, orange juice, spices, salt, and vanilla. Puree until smooth, about 2 mins. Pour into the prepared pan.
Place the nuts, sugar, flour, salt, and cinnamon in bowl of a food processor and pulse several times.
Add melted butter and pulse several times until crumb topping is well combined. Sprinkle the topping over the sweet potato mixture in an even layer.
Bake, uncovered, for 35 - 40 minutes or until set and topping is browned. Deeper baking pans may take up to 5-10 minutes longer.