Yam Souffle
Bake 375F for 45 min. or til golden brown and starting to slightly shrink
from edges
If served immediately you'll serve a souffle, if later a slump.
¼ c. + 2 tsp. sugar ½ tsp. salt
4 large yams (2 ¼ lbs.) cooked & peeled or ¼ tsp. ground ginger
2 cans (23 oz.) each, drained and rinsed 1/8 tsp. ground nutmeg
1/3 c. milk 3 T. finely chopped 1 tsp. ground cinnamon
crystallized ginger
½ tsp.ground allspice 4 large egg whites
1/8 tsp. cream of tartar
1. Preheat over to 400F. Use drop of cooking oil (not olive) on paper napkin
to rub sides and bottom of a 1 ½ quart souffle or deep baking dish and dust
with 2 tsp. sugar.
2. In processor, whirl cooked yams and items below til smooth:
2 T. sugar, 1/3 c. warm milk, 1 tsp. cinnamon, ½ tsp. allspice, ¼ tsp, salt,
¼ tsp. ground ginger,1/8 tsp. nutmeg.
3. Transfer to large bowl and stir in: 3 T. finely chopped crystallized ginger.
4. In another bowl, beat 4 whites on high 'til foamy.
5. Add remaining ¼ tsp. salt and 1/8 tsp. cream of tartar and beat one
minute until whites have soft peaks.
6. Gradually add to whites: remaining 2 T. sugar until stiff (3 min.).
7. Stir ¼ of whites into yams to lighten, then
8. Gently fold in remaining whites.
9. Pour into souffle dish and place in oven. Turn oven down to 375F.
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