30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Mother Miriam's Candied Yam Soufflé
Mother Miriam's Candied Yam Soufflé
Mother Miriam's Candied Yam Soufflé
⏱1h 15m
👥6
🔥280 cal
Easy
🍽️Holiday
A comforting and classic candied yam soufflé, perfect for holidays or a special treat. This version uses readily available ingredients and straightforward techniques.
A comforting and classic candied yam soufflé, perfect for holidays or a special treat. This version uses readily available ingredients and straightforward techniques.
Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
Boil Yams in salted water until tender, about 20-25 minutes. Drain well.
Mash Yams until smooth. Add Granulated Sugar, Brown Sugar, melted Butter, Milk, Cinnamon, Nutmeg, Ginger, and Vanilla Extract to the mashed Yams. Mix well.
Separate Eggs. Beat Egg Whites until stiff peaks form. Gently fold Egg Whites into the Yam mixture.
Pour mixture into the prepared baking dish. Bake for 30-35 minutes, or until golden brown and puffed.
Let cool slightly before serving.
Ingredients
6
3 pounds1360 gYams-peeled and cubed
1 cup200 gGranulated Sugar
1/2 cup100 gBrown Sugar-packed
1/2 cup113 gButter-melted
4200 gEggs
1 tsp5 mLCinnamon-ground
1/2 tsp2.5 mLNutmeg-ground
1/4 tsp1.25 mLGinger-ground
1/4 cup60 mLMilk
1 tsp5 mLVanilla Extract
Equipment
9x13 inch baking dish
Large pot
Mixer
Whisk
Spatula
Instructions
Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
Boil Yams in salted water until tender, about 20-25 minutes. Drain well.
Mash Yams until smooth. Add Granulated Sugar, Brown Sugar, melted Butter, Milk, Cinnamon, Nutmeg, Ginger, and Vanilla Extract to the mashed Yams. Mix well.
Separate Eggs. Beat Egg Whites until stiff peaks form. Gently fold Egg Whites into the Yam mixture.
Pour mixture into the prepared baking dish. Bake for 30-35 minutes, or until golden brown and puffed.
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