Crunchy Candied Yam Souffle
|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.