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Crunchy Candied Yam Souffle's picture
  Eggs 4 , separated
  Candied yams in syrup 36 Ounce (2 Cans, 18 Ounces Each)
  Melted butter 1⁄2 Cup (8 tbs)
  Packed brown sugar 1⁄2 Cup (8 tbs)
  Cornflakes 1 Cup (16 tbs), crushed
  Chopped pecans 2⁄3 Cup (10.67 tbs)

Beat the egg whites in a large bowl until stiff peaks form.
Puree the candied yams in a blender; add 1/4 cup of the melted butter and the egg yolks and process until smooth.
Pour the yam mixture over the egg whites, folding with a spatula until well combined.
Spoon into a buttered casserole or straight sided souffle dish.
Combine the brown sugar, corn flakes, pecans and the remaining 1/4 cup melted butter in a small bowl and mix well.
Sprinkle over the top of the yam mixture.
Bake at 350 degrees for 45 to 60 minutes or until puffed and firm.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3823 Calories from Fat 1407

% Daily Value*

Total Fat 162 g249.5%

Saturated Fat 66.4 g331.9%

Trans Fat 0 g

Cholesterol 1078.1 mg359.4%

Sodium 2521.2 mg105.1%

Total Carbohydrates 570 g189.8%

Dietary Fiber 16.7 g66.8%

Sugars 416.6 g

Protein 44 g88.3%

Vitamin A 2294.7% Vitamin C 134.9%

Calcium 59.4% Iron 104%

*Based on a 2000 Calorie diet

Crunchy Candied Yam Souffle Recipe