Wrap sweet potatoes in foil. Bake for 45-55 minutes, or until tender. Remove foil and cool. When potatoes are cool enough to handle, remove skins, and place potatoes in a large bowl. Reduce oven temperature to 350ºF.
In a large saucepan bring milk, brown sugar, pumpkin spice, salt, and pepper to a boil over medium heat. Slowly whisk cornmeal into the milk mixture. Stir constantly, until the mixture is very thick and starts to pull away from bottom of pan, about 2-3 minutes. Remove from heat and cool for about 30 minutes, stirring occasionally.
Meanwhile, add melted butter, egg yolks, and baking powder to cooled sweet potatoes. Mix well with a hand held mixer. Add cooled cornmeal mixture to sweet potatoes and mix well again. Set aside.
In a separate bowl beat egg whites with hand held mixer until soft peaks form. Gently fold whites into sweet potato mixture.
Spoon batter into prepared dish. Bake for 55 minutes - 1 hour 10 minutes, or until internal temperature reaches 165ºF. The edges will be firm and center soft, but cooked. Let stand for 10 minutes and then serve warm. Sprinkle top with cinnamon, if desired.
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