Preheat the oven to 350 degrees.

If the purple sweet potato was baked with the skin on, remove the skin and add the skinless purple sweet potato to a bowl. Using a fork, mash it as best as you can.

Place the butter in a microwave-safe bowl and microwave on high for 20 seconds. If the butter isn't melted, microwave for another 20 seconds.

Then, add melted butter, coconut milk, monkfruit sweetener, eggs, vanilla, cinnamon, cardamom, cloves, nutmeg, and salt to the bowl.

Using a handheld electric mixer, mix the ingredients together very well.

Pour the Purple Sweet Potato mix into a small (5x8) oven-safe baking tray.

Place the baking tray in the oven that has been preheated to 350 degrees.

Bake for 15 minutes at 350 degrees.

Now make the topping by melting the butter in a microwave-safe dish and adding in the golden monkfruit sweetener, cinnamon, dried cranberries, and pecans, and mix well.

When the Easy Purple Sweet Potato Soufflé is done baking for 15 minutes, remove from the oven. But, do not turn the oven off.

Carefully spoon the pecan cranberry topping to the top of the Easy Purple Sweet Potato Soufflé.

Return this to the 350-degree oven and bake for another 20 minutes.

Remove from oven and let coll a little.

This souffle can be served at room temperature or chilled with dairy-free whipped cream.