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.
How to Make It
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.
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.
