Light and airy whipped sweet potatoes with maple syrup and a crushed pecan topping.
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Boil the cubed sweet potatoes in a large pot of water until very tender, about 15-20 minutes, then drain thoroughly.
Preheat your oven to 375°F (190°C) and grease a 2-quart soufflé dish or deep baking dish with butter.
Mash the hot potatoes until smooth, then whisk in the melted butter, maple syrup, egg yolks, milk, vanilla, cinnamon, and salt.
In a separate clean bowl, beat the egg whites until stiff peaks form, being careful not to over-beat.
Gently fold one-third of the egg whites into the potato mixture to lighten it, then fold in the remaining whites until no white streaks remain.
Transfer the mixture to the prepared dish and smooth the top with a spatula.
In a small bowl, toss the chopped pecans with the brown sugar and sprinkle evenly over the top of the soufflé.
Bake for 35-40 minutes until the soufflé has risen and the pecan topping is golden brown and fragrant.
