Crunchy Candied Yam Souffle Recipe
Ingredients
| Eggs | 4 , separated | |
| Syrup | 2 Can (10oz), candied | |
| Melted butter | 1/2 Cup (16 tbs) | |
| Packed brown sugar | 1/2 Cup (16 tbs) | |
| 1 cup crushed cornflakes or other flake cereal | ||
| Pecans | 2/3 Cup (16 tbs), chopped | |
Directions
Beat the egg whites in a large bowl until stiff peaks form.
Puree the candied yams in a blender; add 1/4 cup of the melted butter and the egg yolks and process until smooth.
Pour the yam mixture over the egg whites, folding with a spatula until well combined.
Spoon into a buttered casserole or straight sided souffle dish.
Combine the brown sugar, corn flakes, pecans and the remaining 1/4 cup melted butter in a small bowl and mix well.
Sprinkle over the top of the yam mixture.
Bake at 350 degrees for 45 to 60 minutes or until puffed and firm.
Puree the candied yams in a blender; add 1/4 cup of the melted butter and the egg yolks and process until smooth.
Pour the yam mixture over the egg whites, folding with a spatula until well combined.
Spoon into a buttered casserole or straight sided souffle dish.
Combine the brown sugar, corn flakes, pecans and the remaining 1/4 cup melted butter in a small bowl and mix well.
Sprinkle over the top of the yam mixture.
Bake at 350 degrees for 45 to 60 minutes or until puffed and firm.
Chef
