Sweet Potato/Yam Souffle

 3 Yams/sweet potatoes

1 tsp cinnamon

2 Tbsp brown sugar

1 tsp vanilla

1 tsp salt

4 eggs (separated)

1/2 C. heavy whipping cream

1/8 C flour

Crumble

1/4 C pecans

1/4 C brown sugar

2 Tbsp flour

2 Tbsp butter

1/2 tsp salt

Bake sweet potatoes until soft (1 1/2 hrs approx) Let cool and peel. Blend cooked potatoes, cinnamon, brown sugar, vanilla, salt, egg yolks, cream and flour in food processor. Whip egg whites to soft peaks and gently fold into sweet potatoes mixture keeping as much volume as possible and careful not to over mix.  Drop into ramekins that have been buttered and sugared.  Top with crumble and bake at 350 for 15 -20 minutes.  Serve immediately as souffles will fall as they cool