Peel and slice the sweet potatoes: peel and cut 14 oz into 1/2” thick slices.

Crack 3 large eggs and separate the yolks.

Chop 0.5 oz pecans (optional).

Steam the sweet potatoes: Steam 14 oz sliced sweet potatoes for 15 minutes.

Blend the sweet potatoes: Blend the steamed sweet potato into a fine purée.

Season the mixture: Whisk the purée with 3 large egg yolks, 1/4 cup all-purpose flour, 1/4 tsp baking powder, 1/4 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp all-spice seasoning, 2 tbsp brown sugar and 1/4 tsp vanilla extract. Set aside.

Butter and flour the ramekins: Butter the inside of 4 ramekins. Dust the inside with some flour so that the dessert will have a crunchy outer layer once baked.

Whip the egg whites: In a bowl, beat 3 large egg whites with an electric mixer (or by hand) until stiff peaks form.

Fold the egg whites into the sweet potato mixture: Fold half of the egg whites in with the sweet potato mixture to lighten its density. Then, fold in the remaining egg whites, in this manner: use a spatula to lift the mixture up from the bottom, and turn it over so they combine; repeat until the mixture is relatively smooth. Don’t whisk.

Add the mixture to the ramekins and bake: Divide the mixture into the prepared ramekins. Place the ramekins on the middle rack, and bake for 12 minutes at 450 Fahrenheit.

Garnish and serve: Add 1 tsp confectioners’ sugar to a fine sieve, and use it to dust the top of each ramekin. About 3 taps are enough. Decorate each ramekin with pecans, whole or chopped. Enjoy.