Sweet and comforting, this soufflé is the perfect holiday dish. The topping provides the perfect contrast in texture to support the soft and creamy soufflé.

Marianne Williams

Gallery

Alison Miksch; Food Styling: Mary Clair Britton and Kady Wohlfarth; Prop Styling: Prissy Lee

Recipe Summary

active:
15 mins
total:
1 hr 15 mins
Yield:
Serves 8 (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. Coat a 1-quart round soufflé dish with 1 tablespoon of the butter. Microwave remaining 7 tablespoons butter in a small microwavable bowl on HIGH until melted, about 30 seconds. Let cool 3 minutes.

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  • Stir together eggs, sweet potatoes, evaporated milk, salt, vanilla, pumpkin pie spice, 3/4 cup of the brown sugar, and 4 tablespoons of the melted butter in a large bowl until completely smooth. Pour batter into prepared soufflé dish; bake in preheated oven until beginning to set, about 30 minutes.

  • Meanwhile, stir together coconut, flour, pecans, and remaining 1/4 cup brown sugar and 3 tablespoons melted butter in a bowl until just combined. (Mixture will still be clumpy and coarse.)

  • Remove soufflé from oven; top evenly with coconut-flour mixture. Return to oven; bake at 375°F until golden brown, about 30 minutes. Let cool slightly, about 10 minutes. Serve warm.

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