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Sweet Potato Soufflé 4
4 cups of hot
boiled yams
4 tablespoons of butter
1/4 cup of honey
1 egg yolk
1 cup of orange juice or milk
2 tablespoons of brown sugar
1/2 teaspoon of mace
1/4 teaspoon of nutmeg
1 teaspoon of salt
2 egg whites |
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Mash the cooked yams while hot. Stir in the butter, honey, and beaten egg yolk. Beat the mixture until fluffy. Mix the orange juice or milk with the brown sugar, mace, nutmeg and
salt. Add it slowly to the yam mixture, beating constantly. Beat the egg whites until very stiff, and fold them gently into the yam mixture. Pour into a buttered casserole, and bake in a preheated oven at 300ºF. for 30 to 35 minutes, or until light brown and well puffed. Serve immediately. Serves 6
Variation: Sweet Potato Marshmallow Casserole.
Substitute 1 whole beaten egg for the egg yolk and egg whites. Add the grated peel of 2 oranges and 1 cup of raisins, if desired. Pour into a greased casserole, top with marshmallows, and bake at 325 for 20 minutes or until yams are hot and marshmallows are lightly browned.
Sweet potatoes and yams are used interchangeably. However in recipes calling for mashed sweet potatoes (such as pies and soufflés), it is preferable to use yams for their finer texture.
 
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