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Preheat the oven to 190°C (gas mark 5). Lightly grease a 23×33 cm baking dish with vegetable oil.
Peel the sweet potatoes, chop into large chunks and place in a saucepan. Cover with water, bring to the boil and simmer for 15–20 minutes until tender. Drain, allow to cool briefly, then mash until smooth.
In a large bowl, combine the mashed sweet potatoes with the melted butter, caster sugar, eggs, milk, vanilla extract, ground cinnamon, ground nutmeg and salt. Stir until completely smooth.
Spread the sweet potato mixture evenly in the prepared dish.
In a separate bowl, combine the plain flour, light brown sugar and chopped pecans. Drizzle with the melted butter and toss until the mixture resembles coarse crumbs.
Sprinkle the crumb topping evenly over the sweet potato, then bake for 25–30 minutes, or until the topping is golden-brown and the filling is bubbling.
Allow the soufflé to rest for 5 minutes before serving.