Sweet Potato Soufflé

• 8 tablespoons (4 oz.) unsalted butter, softened, divided
• 2 large eggs, lightly beaten
• 3 1/2 cups mashed cooked sweet potatoes
• 1/2 cup evaporated milk
• 2 teaspoons kosher salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon pumpkin pie spice
• 1 cup packed light brown sugar, divided
• 3 tablespoons unsweetened shredded coconut
• 3 tablespoons all-purpose flour
• 3 tablespoons chopped pecans

1. Preheat oven to 375u0b0F. Coat a 1-quart round souffle 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.
2. 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 souffle dish; bake in preheated oven until beginning to set, about 30 minutes.
3. 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.)
4. Remove souffle from oven; top evenly with coconut-flour mixture. Return to oven; bake at 375u0b0F until golden brown, about 30 minutes. Let cool slightly, about 10 minutes. Serve warm.

unsalted butter, eggs, mashed cooked sweet potatoes, milk, kosher salt, vanilla, pumpkin pie spice, brown sugar, coconut, allpurpose, pecans

Taken from www.myrecipes.com/recipe/sweet-potato-souffle (may not work)