- 5 pounds sweet potatoes, pricked with a knife
- 1 pound sliced bacon
- 1 chipotle in adobo, chopped, plus 2 teaspoons adobo sauce
- 1/4 cup Grade B maple syrup
- 5 eggs, separated
- Kosher salt and freshly ground black pepper
Preheat the oven to 400 degrees F.
Roast the potatoes on sheet tray until fully cooked, about 1 hour. Set aside until cool enough to handle.
Meanwhile cook the bacon in large skillet over medium-high heat until crisp. Remove and drain on paper towels, reserving the rendered bacon fat. Chop bacon and set aside, reserving 1/4 cup for garnish.
Peel the sweet potatoes and mash. Add the potatoes to a large bowl. Stir in the chopped chipotle, adobe sauce, maple syrup, chopped bacon and egg yolks. Mix together until combined. Season, to taste, with salt and pepper.
In a separate large bowl, whip the egg whites until stiff peaks form. Add 1/3 of whipped egg whites to sweet potato mixture and fold to create a lighter base. Fold in remaining whites until just incorporated, leaving some white streaks.
Grease a 2 quart baking dish with some of the reserved bacon fat and gently pour in sweet potato souffle mixture. Sprinkle with the remaining chopped bacon. Put the baking dish on a sheet tray and bake 40 minutes. Enjoy!