Yam Souffle
Source of Recipe
net
List of Ingredients
Yam Souffle
Bake 375F for 45 min. or til golden brown and starting to slightly
shrink from edges If served immediately you'll serve a souffle, if
later a slump.
1/4 c. + 2 tsp. sugar 1/2 tsp. salt
4 large yams (2 1/4 lbs.) cooked & peeled or 1/4 tsp. ground ginger
2 cans (23 oz.) each, drained and rinsed 1/8 tsp. ground nutmeg
1/3 c. nonfat milk 3 T. finely chopped crystallized ginger Advertisement:
1 tsp. ground cinnamon
1/2 tsp.ground allspice
4 large egg whites
1/8 tsp. cream of tartar
1. Preheat over to 400F. Use drop of cooking oil (not olive) on paper
napkin to rub sides and bottom of a 1 1/2 quart souffle or deep baking
dish and dust with 2 tsp. sugar.
2. In processor, whirl cooked yams and items below til smooth: 2
T. sugar, 1/3 c. warm milk, 1 tsp. cinnamon, 1/2 tsp. allspice, 1/4
tsp, salt, 1/4 tsp. ground ginger,1/8 tsp. nutmeg.
3. Transfer to large bowl and stir in: 3 T. finely chopped crystallized ginger.
4. In another bowl, beat 4 whites on high 'til foamy.
5. Add remaining 1/4 tsp. salt and 1/8 tsp. cream of tartar and beat
one minute until whites have soft peaks.
6. Gradually add to whites: remaining 2 T. sugar until stiff (3 min.).
7. Stir 1/4 of whites into yams to lighten, then
8. Gently fold in remaining whites.
9. Pour into souffle dish and place in oven. Turn oven down to 375F.
Recipe
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