Serves 6
Preheat oven to 350

Put yam chunks in a large pot of cold, salted water. Bring to a boil and cook until tender, 10 minutes. Drain and transfer to a large bowl. Mash with a potato masher. Add butter, milk, honey, salt, cinnamon, vanilla and nutmeg. Stir well until smooth.

In a medium bowl, beat egg whites until they start to form soft peaks. Stir 1/2 of beaten whites into yam mixture until completely combined. Fold in remaining whites in 2 additions, until just combined.

Line 12-cup muffin pan with paper liners. Scoop the yam mixture into the cups. Bake for 30 mins or until the souffles are just firm. Remove from oven and cool for 5 mins.