Candied Yam Souffle Recipes

SWEET POTATO SOUFFLE III

Steps:

• In a large stockpot, cover sweet potatoes with 1 inch of water; boil for 20 minutes, or until fork tender. Drain, allow to cool and remove skins.
• Preheat oven to 350 degrees F (175 degrees C). Grease or butter one 2 quart casserole dish.
• Place potatoes in a mixing bowl and with an electric mixer, beat on low speed until potatoes begin to break up. Increase speed to medium high and blend until smooth.
• Reduce speed to low and add sugar, milk, butter, vanilla, eggs and salt. Mix well.
• Allow any potato 'fibers' to remain on the beater and remove. Pour sweet potato mixture into the casserole dish.
• Prepare the topping in a small bowl by whisking together the brown sugar, flour, butter and pecans. Sprinkle mixture over potato mixture and bake for 40 minutes.

CANDY YAMS SOUFFLé RECIPE - (4.2/5)

Steps:

• 1. Preheat the oven to 350 degrees F. Grease a 1 1/2-quart casserole dish. 2. Peel and cut the sweet potatoes into large chunks. In a 4-quart pot of boiling water, cook the potatoes until tender, for 20 to 30 minutes. Drain. 3. Return the drainied potatoes to the saucepan, but not the heat. Stir in butter until melted and the potatoes are mashed. Stir in both sugars and the lemon juice. 4. In a small bowl, sitr together the milk, cornstarch, nutmeg, and vanilla. Stir into the potatoes. Spoon into the prepared casserole dish. 5. Bake for 1 hour. Sprinkle the marshmallows over the top and let bake for 7 to 10 minutes longer or until the marshmallows are melted and brown.

CANDIED YAMS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place sweet potatoes in a medium baking dish. Distribute butter pieces evenly over the sweet potatoes. Sprinkle with brown sugar. Layer with miniature marshmallows.
• Bake in the preheated oven 25 minutes, or until sweet potatoes are tender and marshmallows have melted.

CANDIED YAMS

Steps:

• Preheat oven to 350 degrees F.
• Boil yams until slightly underdone, to avoid breaking. Strain, cool and set aside.
• In a large container whisk together orange juice, corn syrup, cinnamon, nutmeg, vanilla and zest. In another bowl, whisk flour and both sugars together.
• Put cooled yams in a deep baking dish, add dry ingredients and stir to coat. Pour liquid over yams and bake for 20 to 25 minutes.

YAM SOUFFLE'

Steps:

• Preheat oven to 350°F
• In a large pot, cover the sweet potatoes with water and bring to a boil. Boil until tender.
• Drain and peel the potatoes and place in a large mixing bowl.
• Mash well.
• Add the butter, milk, sherry, brown sugar, orange juice, nutmeg, cloves, cinnamon and salt.
• Beat well with a mixer.
• Spoon mixture into a buttered, ovenproof gratin dish.
• Bake until the potatoes are hot, about 25 minutes.
• While the soufflé is cooking, make the meringue.
• In a clean bowl, whip egg whites until almost stiff.
• Gradually add the sugar and continue to beat until soft peaks form.
• During the last five minutes of cooking the soufflé, top with the meringue mixture making fancy peaks.
• Return to oven and remove when the meringue is lightly browned.
• Garnish with the sliced oranges.