Ingredients:
2 pounds sweet potatoes, mashed or pureed
4 tablespoons unsalted butter, melted
4 large egg yolks
1 20 ounce can crushed pineapple, drained, juice reserved
1 cup shredded unsweetened coconut
3 tablespoons gold rum
1/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
Salt
Freshly ground pepper
Praline Topping:
12 tablespoons (1 1/2 sticks) unsalted butter
1 cup packed light brown sugar
1 cup shredded unsweetened coconut
1/2 cups chopped pecans
1 1/2 tablespoons gold rum
1/2 cup heavy cream
Instructions:
Preheat oven to 350 F.
Put the mashed sweet potatoes in a large bowl. Stir in the melted butter.
Add the egg yolks one at a time, beating well after each addition. Add the
pineapple, rum, nutmeg, and ginger, and stir well to combine. Season to
taste with salt and pepper. Divide the mixture evenly among the ramekins.
Using a spatula, spread the sweet potatoes so they are even on top. Bake
15 minutes.
In a medium fry pan over medium-high heat, melt the butter. Add the
remaining ingredients and stir to combine. Cook just until warmed through,
about 2 minutes. Spoon the praline onto the tops of the sweet potatoes in
the ramekins, dividing the evenly among them.
Using a kitchen torch, fire the praline until it bubbles vigorously. Serve
immediately. Serves 6 - 8.
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