CHRIS' VERY FAVORITE SWEET POTATO SOUFFLE

(Serves 8)

For this recipe you will need:

• 4-5 medium sweet potatoes
• 4 tablespoons butter
• 1 can evaporated milk
• 2 eggs, separated
• 2 tablespoons brown sugar
• 1 teaspoon salt

• 4 tablespoons butter, softened
• 4 tablespoons brown sugar
• 1 cup pecans, chopped
• 1 teaspoon cinnamon

Preheat oven to 450°F. Poke each sweet potato several times with a fork. Bake on a foil-lined pan at 450°F for 1 1/2 hours. Lower oven to 350°F. Butter a 3 quart round casserole. Cut the potatoes in half and scoop into a large bowl. Discard skins. Add butter, evaporated milk, brown sugar and salt, and mix well. Let the mixture cool. Beat in the egg yolks. In another bowl, whip the egg whites until they form stiff peaks. Fold them into the potato mixture. Pour into the casserole and bake for 30 minutes. Add the topping and bake for another 10 minutes or until a knife inserted near the centre comes out clean.

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