Candy Yams Soufflé Recipe 425

CANDIED YAM SOUFFLE

Steps:

• Preheat oven to 325 degrees F.
• Melt butter in a saucepan over medium heat. Add brown sugar and pecans. Simmer for 3 minutes. Meanwhile, place drained yams in a large bowl and mash finely with a potato masher (leaving some chunked pieces). Pour sugar/pecan mixture over yams. Stir until combined thoroughly. Add in cinnamon and nutmeg. Transfer to a metal pie pan. Top with marshmallow topping. Bake for 15 minutes at 325 degrees F. Remove from the oven and raise the oven temperature to 400 degrees F. Bake for an additional 10 minutes at 400 degrees F to brown the top, watching carefully to keep from over-browning.

EASY YAM SOUFFLE

Steps:

• Preheat oven to 425.
• Combine the cooked yams with the cream in a large mixing bowl and beat with a hand mixer until creamy.
• Add the eggs, one at a time and then add the spices. Beat until creamy and combined.
• Fold in the Gruyere cheese.
• Spray a 1 1/2 quart casserole dish with cooking spray.
• Pour the mixture into the casserole and bake at 425 for 30 to 35 minutes or until puffed and slightly browned on top.
• Cool about 5 to 10 minutes. It will lose quite a bit of puffiness but will still be light and delicious.

SWEET POTATO SOUFFLE WITH PECANS

Steps:

• Preheat oven to 350°. Combine eggs, butter, corn syrup and sugar in large bowl until creamy. Add mashed potatoes and milk. Spoon mixture into a greased 2-qt. baking dish. Combine brown sugar, flour, butter and pecans. Sprinkle evenly on top of sweet potato mixture. Bake until puffy and golden brown, about 30 minutes.

YAM SOUFFLE'

Steps:

• Preheat oven to 350°F
• In a large pot, cover the sweet potatoes with water and bring to a boil. Boil until tender.
• Drain and peel the potatoes and place in a large mixing bowl.
• Mash well.
• Add the butter, milk, sherry, brown sugar, orange juice, nutmeg, cloves, cinnamon and salt.
• Beat well with a mixer.
• Spoon mixture into a buttered, ovenproof gratin dish.
• Bake until the potatoes are hot, about 25 minutes.
• While the soufflé is cooking, make the meringue.
• In a clean bowl, whip egg whites until almost stiff.
• Gradually add the sugar and continue to beat until soft peaks form.
• During the last five minutes of cooking the soufflé, top with the meringue mixture making fancy peaks.
• Return to oven and remove when the meringue is lightly browned.
• Garnish with the sliced oranges.

CANDY YAMS SOUFFLé RECIPE - (4.2/5)

Steps:

• 1. Preheat the oven to 350 degrees F. Grease a 1 1/2-quart casserole dish. 2. Peel and cut the sweet potatoes into large chunks. In a 4-quart pot of boiling water, cook the potatoes until tender, for 20 to 30 minutes. Drain. 3. Return the drainied potatoes to the saucepan, but not the heat. Stir in butter until melted and the potatoes are mashed. Stir in both sugars and the lemon juice. 4. In a small bowl, sitr together the milk, cornstarch, nutmeg, and vanilla. Stir into the potatoes. Spoon into the prepared casserole dish. 5. Bake for 1 hour. Sprinkle the marshmallows over the top and let bake for 7 to 10 minutes longer or until the marshmallows are melted and brown.