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.
1 / 4 c. + 2 tsp. sugar 1 / 2 tsp. salt
4 large yams (2 1 / 4 lbs.)cooked & pld or 1 / 4 tsp. ground ginger
2 cans (23 oz.) each, drained and rinsed 1 / 8 tsp. ground nutmeg
1/3 c. warm milk 3 T. finely chpd.crystallized ginger 1 tsp. ground
cinnamon 4 large egg whites
1 / 2 tsp.ground allspice 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 1 / 2 quart souffle or deep baking dish and
dust with 2 tsp. sugar.
2- In processor, whirl cooked yams and items following items until smooth:2
T. sugar, milk, cinnamon, allspice, 1 / 4 salt, ground ginger and nutmeg.
3- Transfer to large bowl and stir in: crystallized ginger.
4- In another bowl, beat 4 whites on high 'til foamy.
5- Add remaining 1 / 4 tsp. salt and 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 1 / 4 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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