SOUFFLÉ

1. Pre-heat oven to 400 degrees. Use a fork to poke holes on all sides of the sweet potatoes. Place sweet potatoes directly on oven rack and bake for 45 to 50 minutes, or until tender when pierced with a fork. Remove sweet potatoes from oven and set aside to cool.
2. Reduce oven temperature to 325 degrees.
3. Cut sweet potatoes in half lengthwise and scoop out the pulp. Transfer sweet potato pulp to a medium sized mixing bowl. Add orange juice concentrate, melted coconut oil, ginger, maple syrup, cardamom (optional) and salt. Use a handheld mixer and beat until all ingredients are well blended and mixture is smooth.
4. Place the egg whites in a large, clean very dry bowl. Add the cream of tartar and, using clean beaters, beat until soft peaks form and hold their shape. Spoon about 3/4 of the egg white mixture into the sweet potato mixture and, using a rubber spatula, stir gently to blend.
5. Carefully divide the sweet potato mixture into four 6-ounce ramekins.
6. Optional: Gently place a dollop of the remaining egg white mixture on top of each ramekin.
7. Bake at 325 degrees for 15 minutes. Turn oven off and wait 5 minutes before removing the sweet potato soufflé. Serve at once.

CRUMBLE TOPPING *see notes

1. Mix all ingredients for crumble topping.
2. Once Soufflé is out of the oven, line a baking sheet with unbleached parchment paper, and evenly spread crumble topping on sheet.
3. Place in the oven for 7-10 minutes, or until starting to crisp. 
4. Remove, and top Soufflé with topping. Serve warm or chilled. Enjoy!