Sweet Potato Souffle

This light & airy sweet potato souffle is an easy to make, popular Thanksgiving side dish - or dessert!  Maple syrup, pecans, and spices round it out - yum!

YOU WILL NEED: Sweet potatoes Chopped pecans Sorghum flour* Unsalted butter   Brown sugar Maple syrup Large eggs Vanilla extract Spices Baking powder Salt    * This recipe was originally designed to be gluten free.  If you don't need it to be gluten-free, you can use the same amount of all-purpose flour instead.

Following the linked recipe, wash, peel, roast, and mash your sweet potatoes.  Allow to cool to room temperature.

In a medium bowl, combine pecans, brown sugar, sorghum flour, baking powder, cinnamon, salt, and nutmeg.     Add melted butter, combine to form the crumbly topping.  Set aside.

Add butter, brown sugar, maple syrup, egg yolks - separating the whites into a separate bowl - vanilla, cinnamon, nutmeg, and salt to the bowl of sweet potatoes, set aside.

In a clean bowl with clean mixers, whip egg whites until stiff peaks form, set aside.

Use the mixer to beat the sweet potato mixture until smooth and well incorporated.

Fold egg whites into the sweet potato mixture, spoon batter into baking pan.  Sprinkle with crumb topping.

Bake until golden brown and cooked through. Serve hot - enjoy!