Sweet Potato Soufflé

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wwltv.com

Posted on June 23, 2011 at 5:35 PM

Updated Monday, Jun 27 at 12:12 PM

The Yams:
3 cups Louisiana yams (about 4 medium ones), baked and mashed
1 cup light brown sugar, lightly packed
1 stick margarine, softened
½ tsp. salt
2 whole eggs, at room temperature
1 tsp. ground cinnamon
2 tsp. vanilla
The Crust:
1 cup pecans, coarsely chopped
1 cup brown sugar, tightly packed
½ stick margarine, softened
1/3 cup all purpose flour

 

In spite of the fact that this is such an unbelievably tasty dish, it’s also an unbelievably easy dish to prepare.

First, you preheat the oven to 350 degrees.

Then, very simply, all you do is take all the ingredients listed under the heading "The Yams" and uniformly combine them together in a big bowl with an electric hand mixer. Then when the consistency is smooth, pour the mix out into a greased 9x13x2 baking pan.

Next, while the yams rest momentarily on the countertop, once again take the hand mixer and another large bowl and blend together all the ingredients under the heading "The Crust."

When the topping takes on a sandy, crumbly consistency (do not over process or you’ll make dough!), sprinkle it evenly over the pan of yams, slide the pan into the oven, and bake it at 350 degrees for 40 minutes.

This recipe is best served piping hot!
 

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Chef's Notes:

The dish may rise and puff just as would and authentic French soufflé. But don’t be alarmed if it falls and settles out once it cools and is brought to the table. The hardest thing you’ll have to decide is whether you want to serve this as a side dish or as dessert! Its a winner either way!


 

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