Sweet Potato Praline Brûlée

Sweet Potatoes:
2 lbs cooked sweet potatoes, mashed or pureed
4 Tbs unsalted butter, melted
4 large egg yolks
1, 20-oz can crushed pineapple, drained, juice reserved
1 cup shredded unsweetened coconut
3 Tbs dark rum
1/4 tsp ground nutmeg
1/2 tsp ground ginger
Salt
Freshly ground pepper

Praline Topping:
6 oz (1-1/2 sticks) unsalted butter
1 cup packed light brown sugar
1 cup shredded unsweetened coconut
1/2 cup chopped pecans
1-1/2 Tbs dark rum
1/2 cup heavy cream

Preheat oven to 350°F. Butter 6 ramekins and set aside.

Bake or steam the sweet potatoes until soft. Peel and mash into 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. Place ramekins on a baking sheet and bake 15 minutes.

In a medium fry pan over medium-high heat, melt 1-1/2 sticks of unsalted butter. Add the remaining praline 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 topping evenly among them.

Using a kitchen torch, fire the praline until it bubbles vigorously. Serve immediately. Serves 6 - 8.