You are here

Yam Pecan Souffle

Western.Chefs's picture
Ingredients
  Cornstarch 2 Teaspoon
  Pineapple orange/Orange juice 2⁄3 Cup (10.67 tbs)
  Firmly packed light brown sugar 1⁄4 Cup (4 tbs)
  Eggs 4 , separated
  Canned yams 1 1⁄2 Ounce, drained and mashed (1 Can, 1 Pound 8 Ounce)
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Finely chopped pecans 1⁄4 Cup (4 tbs)
Directions

GETTING READY
1. Preheat the oven to 375° F.

MAKING
2. In a large heavy bottomed saucepan, blend cornstarch with 1/3 cup fruit juice and add remaining juice and the brown sugar.
3. Place pan on a medium flame and simmer stirring for 2-3 minutes until sauce thickens.
4. In the mean time, beat egg yolks lightly and add a few spoons of hot fruit sauce to them.
5. Tip into the sauce in the pan and cook stirring for 1 minute.
6. In a large mixing bowl, combine yams and sauce.
7. Add seasonings and pecans and mix well
8. In a clean dry bowl, beat egg whites with a wire whisk until stiff.
9. Gently fold into yam mixture.
10. Turn into a 1 1/2-quart soufflé dish.
11. Place on the middle level of the preheated oven and bake for 40-45 minutes until slightly risen and lightly browned.

SERVING
12. Serve from the casserole, straight from the oven.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Method: 
Baked
Interest: 
Holiday, Gourmet
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Yam
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
55 Minutes
Servings: 
4

Rate It

Your rating: None
4.363635
Average: 4.4 (11 votes)