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, Heavy Cream, Orange Zest, Cinnamon, Nutmeg, Ginger, Vanilla Extract, and Salt to the mashed Yams. Mix well.
Separate Eggs. Beat Egg Whites with a pinch of Salt until stiff, glossy peaks form. Gently fold 1/3 of Egg Whites into the Yam mixture to lighten it, then gently fold in the remaining Egg Whites in two additions.
Pour mixture into the prepared baking dish. Bake for 35-40 minutes, or until golden brown and puffed.
Let cool slightly before serving.
Ingredients
6
3 pounds1360 gYams-peeled and cubed
3/4 cup150 gGranulated Sugar
1/2 cup100 gBrown Sugar-packed
1/2 cup113 gButter-unsalted, melted
5250 gEggs
1 tsp5 mLCinnamon-ground
1/2 tsp2.5 mLNutmeg-ground
1/4 tsp1.25 mLGinger-ground
1 tbsp15 mLOrange Zest
1/4 cup60 mLHeavy Cream
1 tsp5 mLVanilla Extract
1/8 tsp0.625 mLSalt
Equipment
9x13 inch baking dish
Large pot
Mixer
Whisk
Spatula
Zester
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, Heavy Cream, Orange Zest, Cinnamon, Nutmeg, Ginger, Vanilla Extract, and Salt to the mashed Yams. Mix well.
Separate Eggs. Beat Egg Whites with a pinch of Salt until stiff, glossy peaks form. Gently fold 1/3 of Egg Whites into the Yam mixture to lighten it, then gently fold in the remaining Egg Whites in two additions.
Pour mixture into the prepared baking dish. Bake for 35-40 minutes, or until golden brown and puffed.
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