Smokey Sweet Potato Souffle

• 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

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

sweet potatoes, bacon, adobo sauce, maple syrup, eggs, kosher salt

Taken from www.foodnetwork.com/recipes/claire-robinson/smokey-sweet-potato-souffle-recipe.html (may not work)