Mother Miriam's Candied Yam Soufflé

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
2. Boil Yams in salted water until tender, about 20-25 minutes. Drain well.
3. Mash Yams until smooth. Add Granulated Sugar, Brown Sugar, melted Butter, Milk, Cinnamon, Nutmeg, Ginger, and Vanilla Extract to the mashed Yams. Mix well.
4. Separate Eggs. Beat Egg Whites until stiff peaks form. Gently fold Egg Whites into the Yam mixture.
5. Pour mixture into the prepared baking dish. Bake for 30-35 minutes, or until golden brown and puffed.
6. Let cool slightly before serving.