2 teaspoons cinnamon
6 tablespoons brown sugar
2 teaspoon pure vanilla extract
Sea salt to taste
8 egg whites
1 cup finely chopped pecans
½ cup brown sugar
4 tablespoons flour
4 tablespoons unsalted butter – melted
Pinch of sea salt
Preheat oven to 400 degrees. Place yams on a baking sheet and prick well with a fork, to allow the steam to escape while baking. Bake the yams for about 50 minutes or until they are tender and cooked through, Cool the yams and then scoop out the flesh and transfer to a food processor fitted with the steel blade.
Add the cinnamon, brown sugar, vanilla extract and sea salt to taste. Process briefly and then add the eggs whites and process until smooth.
In another bowl, combine the topping ingredients and blend well.
Butter 6 small oven proof ramekins and divide the yam mixture evenly into each ramekin. Sprinkle the yam mixture with the crumb topping. Bake the ramekins until set and puffed, about 35 minutes. Serve immediately