Sweet Potato Soufflé



4 c. cooked and mashed purple sweet potatoes
2 large eggs
1 c. liliko‘i syrup
1/2 c. firmly packed brown sugar (optional)
1/2 tsp. salt
1 can coconut milk (13.5 oz.)
3 Tbsp. melted butter

It is easier to peel the sweet potatoes after boiling them whole. 
Chop and mash either with a potato masher or hand mixer.  Preheat oven to 350° F.

Liliko‘i (Passion Fruit) Syrup:
Boil equal portions of liliko‘i juice and refined sugar until it reaches the consistency of thick syrup.  Do not overcook or it will caramelize.  You want something like molasses.
In a small saucepan, bring the coconut milk, butter and salt to simmer and add it to the mashed sweet potatoes.  Add the liliko‘i (passion fruit) syrup, the brown sugar, if using, and the eggs, mixing and incorporating with the mashed sweet potatoes, milk and butter.
Pour or spoon the mixture into a 12" x 8" x 1 -1/2" baking dish and sprinkle with the following topping.
3 Tbsp. melted butter
1 c. firmly packed brown sugar
1 c. chopped and roasted unsalted macadamia nuts
1 c. flaked coconut
Sprinkle on top of dish and bake at 350° F for about 45 minutes to an hour.  Serve hot.