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Crunchy Candied Yam Souffle

Chef.at.Home's picture
Ingredients
  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)
Directions

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

Cuisine: 
American
Course: 
Dessert
Method: 
Baked

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