Sweet Potato Souffle with Pecan Coconut Crumble

For the souffle:

Preheat oven to 350 degrees. Butter a 2-quart or 8 1/2-by-11-inch casserole dish and set aside.

Wash and prick potatoes all over with a fork, then place them on a baking sheet and roast until very soft, about 1 to 1 1/2 hours. Split the potatoes and scoop out their flesh; place in the mixing bowl of an electric mixer. Mash the potatoes roughly with a handheld masher. Fit the mixer with a paddle attachment and then whip potatoes until smooth, discarding the fibers that cling to the paddle.

Add the eggs one at a time, beating after each addition. Blend in the brown sugar, white sugar, and nutmeg, then the evaporated milk and melted butter. Pour into the prepared dish and bake at 350 degrees for 25 to 30 minutes, or until puffed in the center. Remove from oven and add crumble.

For the crumble:

In a medium-sized bowl, combine the pecans, sugar, coconut, butter, and flour. Blend together with your hands, then crumble evenly over the souffle. Bake for an additional 10 minutes, taking care not to burn the pecans.