Mother Miriam's Candied Yam Soufflé

Name: Mother Miriam's Candied Yam Soufflé (Elevated)
Total time: 2 h
Yield: 6
Cuisine: Holiday
Ingredients: 2 pounds Japanese Sweet Potatoes (Satsumaimo)-peeled and cubed; 1/2 cup Butter-unsalted, browned; 1/2 cup Granulated Sugar; 1/4 cup Brown Sugar-dark, packed; 6 Eggs-separated; 1/2 tsp Cardamom-ground; 1/4 tsp Cinnamon-ground; 1/4 cup Crème Fraîche; 1 tsp Vanilla Bean Paste; Pinch Sea Salt

⏱2h

👥6

🔥350 cal

Hard

🍽️Holiday

An exquisite candied yam soufflé featuring Japanese sweet potatoes, browned butter, and a hint of cardamom. This version utilizes a pâte à choux base for a lighter texture.

2 pounds Japanese Sweet Potatoes (Satsumaimo)-peeled and cubed

1/2 cup Butter-unsalted, browned

1/2 cup Granulated Sugar

1/4 cup Brown Sugar-dark, packed

6 Eggs-separated

See all 10 ingredients ↓

(0 reviews)

⏱2h

👥6

🔥350 cal

Hard

🍽️Holiday

An exquisite candied yam soufflé featuring Japanese sweet potatoes, browned butter, and a hint of cardamom. This version utilizes a pâte à choux base for a lighter texture.

#Soufflé #Yam #Sweet #Holiday #Side Dish #Gourmet

Instructions

Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
Boil Sweet Potatoes in salted water until tender, about 15-20 minutes. Drain well and mash until very smooth.
In a saucepan, melt Butter and cook until browned and fragrant. Let cool slightly.
Whisk together mashed Sweet Potatoes, browned Butter, Granulated Sugar, Brown Sugar, Crème Fraîche, Cardamom, Cinnamon, Vanilla Bean Paste, and Sea Salt.
Beat Egg Yolks lightly and whisk into the Sweet Potato mixture. Set aside.
Beat Egg Whites until stiff, glossy peaks form. Gently fold Egg Whites into the Sweet Potato mixture in three additions.
Pour mixture into the prepared baking dish. Bake for 40-45 minutes, or until golden brown and puffed.
Let cool slightly before serving.

Ingredients

2 pounds 900 g Japanese Sweet Potatoes (Satsumaimo)-peeled and cubed
1/2 cup 113 g Butter-unsalted, browned
1/2 cup 100 g Granulated Sugar
1/4 cup 50 g Brown Sugar-dark, packed
6 300 g Eggs-separated
1/2 tsp 2.5 mL Cardamom-ground
1/4 tsp 1.25 mL Cinnamon-ground
1/4 cup 60 mL Crème Fraîche
1 tsp 5 mL Vanilla Bean Paste
Pinch 1 g Sea Salt

Equipment

9x13 inch baking dish
Large pot
Saucepan
Mixer
Whisk
Spatula

Instructions

Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
Boil Sweet Potatoes in salted water until tender, about 15-20 minutes. Drain well and mash until very smooth.
In a saucepan, melt Butter and cook until browned and fragrant. Let cool slightly.
Whisk together mashed Sweet Potatoes, browned Butter, Granulated Sugar, Brown Sugar, Crème Fraîche, Cardamom, Cinnamon, Vanilla Bean Paste, and Sea Salt.
Beat Egg Yolks lightly and whisk into the Sweet Potato mixture. Set aside.
Beat Egg Whites until stiff, glossy peaks form. Gently fold Egg Whites into the Sweet Potato mixture in three additions.
Pour mixture into the prepared baking dish. Bake for 40-45 minutes, or until golden brown and puffed.
Let cool slightly before serving.

Nutrition per serving

Calories 350

Ratings & Reviews

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Mother Miriam's Candied Yam Soufflé

Mother Miriam's Candied Yam Soufflé

Ratings & Reviews

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