2 to 3 lbs. (4 to 5 med.) sweet potatoes, peeled and diced
1/2 c. heavy cream
6 eggs, separated
1/2 c. brown sugar
2 tbsp. maple syrup
1/2 c. raisins
1/3 c. dark rum
2 tbsp. vanilla
1/3 c. sugar
1/4 c. sweet butter
Optional: roasted pecans, toasted coconut and mini marshmallows

Preheat oven to 375 degrees. Boil and steam potatoes until very soft, then mash them in a stainless steel bowl. Combine potatoes with cream, egg yolks, brown sugar, syrup, raisins, rum, and vanilla and mix well.

In a separate bowl, whip egg whites and sugar until they hold soft peaks. Fold whites into sweet potato mixture.

Pour mixture into a buttered souffle dish or glass casserole. Pecans and toasted coconut may be added before baking or sprinkled on top when dish is served. Bake for 20 to 25 minutes. Let stand 10 minutes before serving with vanilla ice cream.