cook it … candied yam souffle

Howdy and Hello! I hope that everyone had a fantastic holiday season. I took a bit of a break, but am finally getting back into the swing of things today.

This year I made, and ate, my first candied yam souffle.  There was a bit of unexpected drama around our house on Christmas eve and I ended up at the grocery as they were closing. They were sold out of sweet potatoes… I had been assigned the sweet potato dish, so my only option was cans of candied yams swimming in syrup. {Thank goodness someone had made them an end cap display or I would have never known about there existence!} Conveniently located above the cans were bags and bags of mini marshmallows and I knew what I had to do!

We made it home from the store, and I went off to bed.  I awoke the next morning cheery and ready to dive into the cans of corn syrup.  In the end everything turned out quite nicely. I would suggest this recipe, which I complied from a few different ones, as a sweet, but not super sweet solution to the American classic.  {But having only had one, I really have nothing to compare it to!}

Sweet Potato Souffle

Candied Yams {Sweet Potato} Souffle

you will need…

  • 3 large {40 oz} Bruces Yams, cut sweet potatoes in syrup
  • 1 bag miniature marshmallows
  • 1 stick butter
  • 1 cup dark brown sugar
  • 2/3 cup chopped pecans
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice
  • 1 teaspoon nutmeg

now do this…

1 Drain the cans, one by one in a colander and rinse under cold water.  Preheat the oven to 325F.

2 Transfer yams to a bowl, and mash with whisk {I do not have a potato masher}

3 Melt butter in a saucepan over medium heat. Add the brown sugar and pecans.  Simmer for 3 minutes.

4 Pour sugar & pecan mixture over the yams and stir. Add in the spices, stirring to incorporate.

5 Scoop mixture into baking dish.  Cover liberally with miniature marshmallows. {There is not correct amount here, it is really personal preference.}

6  Place the baking dish into the oven, and bake for 15 minutes.  Raise the temperature to 400, and bake for another 7 to 10 minutes. Be sure to keep an eye on it to make sure that your marshmallows are browning and not burning!

Serves a lot!

ps…

this mixture would be great added into pancakes, or even a bread!


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