Sweet Potato Souffle

Sweet potato Soufflé

4 medium sweet potatoes            

5 beaten egg yolks

¼ c melted butter

1 c half and half

1 c brown sugar

¼ tsp ground cloves

½ tsp nutmeg

5 egg whites

¼ c melted butter

Pecan halves

Cut sweet potatoes into chunks, place in microwave safe dish with water, cover, and microwave until very tender.  Remove skins when cool enough to handle.  Beat potatoes together with egg yolks, ¼ c butter, half and half, brown sugar, cloves and nutmeg until smooth.  In a separate bowl, beat egg whites until stiff.  Fold egg whites into potato mixture.  Pour into casserole dish.  Top with melted butter and pecan halves. 

Bake at 350 for 30-45 minutes until bubbly and crusty on edges.