# What You'll Need:
→ Yams Base
01 - 2 lbs yams or sweet potatoes, peeled and cut into chunks
02 - 1/3 cup heavy cream
03 - 1/3 cup unsalted butter, softened
04 - 1/2 cup granulated sugar
05 - 1/4 cup pure maple syrup
06 - 1 tsp vanilla extract
07 - 1/2 tsp ground cinnamon
08 - 1/4 tsp ground nutmeg
09 - 1/4 tsp kosher salt
10 - 3 large eggs, separated
→ Candied Pecan Topping
11 - 1 cup pecan halves
12 - 2 tbsp unsalted butter, melted
13 - 2 tbsp light brown sugar
14 - 1/4 tsp ground cinnamon
15 - Pinch of salt
# How-To Steps:
01 - Preheat oven to 350°F. Butter a 2-quart soufflé or baking dish thoroughly to prevent sticking.
02 - Place yams in a large pot, cover with water, and bring to a boil. Simmer for 15 to 20 minutes until very tender. Drain well and allow excess moisture to evaporate.
03 - Mash yams until completely smooth using a potato masher or food processor. Let cool slightly to room temperature.
04 - Add heavy cream, softened butter, granulated sugar, maple syrup, vanilla extract, ground cinnamon, ground nutmeg, and kosher salt to the puréed yams. Mix until fully combined and homogeneous.
05 - Beat in egg yolks one at a time, stirring thoroughly after each addition until the mixture is smooth and well incorporated.
06 - In a separate clean bowl, whisk egg whites using an electric mixer until stiff peaks form. Ensure no yolk residue remains to achieve maximum volume.
07 - Gently fold the whipped egg whites into the yam mixture in three additions, using careful strokes with a spatula to maintain airiness and prevent deflation.
08 - Pour the soufflé base into the prepared buttered dish and smooth the top with a spatula for even cooking.
09 - In a small bowl, combine pecan halves, melted butter, light brown sugar, ground cinnamon, and a pinch of salt. Mix until pecans are evenly coated.
10 - Sprinkle the candied pecan mixture evenly over the soufflé base. Bake for 40 to 45 minutes until puffed and set with a golden-brown topping. Let cool slightly before serving.
