Place the water in a large pot over high heat.

Add the sweet potato and when the water comes to a boil reduce to simmer.

Cook the potato for about 40 minutes until a knife slips easily into the center.

Remove to a paper towel and let cool.

While the potato is cooking, place the ginger snaps in a food processor fitted with a steel blade and process until they are medium-sized crumbs.

Pulse the processor blade while drizzling in the maple syrup.

Line a standard size muffin tin with 12 muffin papers (preferably foil papers).

Distribute the ginger snap mixture evenly between the muffin papers and pat down gently.

Place the pan in the oven and cook for ten minutes. Remove from the oven.

Mash the sweet potato until smooth.

Whisk in the milk, nutmeg, Zsweet, vanilla extract, salt and egg yolks.

In a separate bowl, whisk the egg whites until they form stiff peaks.

Gently fold the egg whites into the sweet potato mixture.

Scoop the batter into the muffin cups and bake for 40 minutes.

Let cool and then chill before serving.