Preheat Oven to 375°F (190°C) 

Prepare your Muffin Pan by greasing them with Butter or Non-Stick spray and coating them with grated Parmesan Cheese.

• At a very low heat, start by heating a pan (with cover) and sautéing bacon until it releases its fat. Add onion and cook until it gains some color. 
• Add sweet potatoes and the herbs cover and cook for a few minutes until the sweet potatoes start to soften.  
• Add the Spinach and garlic cook for 1 or 2 more minutes remove from heat and divide the potatoes unto the prepared muffin pan. Make sure not to fill more than 50 to 60% of each serving.  
• In a separate bowl, combine eggs, heavy cream, cheese and hot sauce (if using).  Season with salt, pepper and hot sauce.  
• Then pour the mixture into the muffin pan filling each muffin almost to the brim, then top with grated cheese (like Chef does in the video)
• Place the filled pan on a baking sheet and bake in the preheated oven for about 25 - 30 minutes, until the soufflés are puffed and golden brown. 
• Allow the soufflés to rest for a few minutes before unmolding. To reheat, place the soufflés in a warm oven or microwave for a brief period until heated through. 
• Enjoy your light and fluffy Sweet Potato Soufflé, a perfect side dish for any occasion.