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Crunchy Candied Yam Souffle Recipe
|Eggs||4 , separated|
|Candied yams in syrup||36 Ounce (2 Cans, 18 Ounces Each)|
|Melted butter||1⁄2 Cup (8 tbs)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Cornflakes||1 Cup (16 tbs), crushed|
|Chopped pecans||2⁄3 Cup (10.67 tbs)|
Serving size: Complete recipe
Calories 3823 Calories from Fat 1407
% Daily Value*
Total Fat 162 g249.5%
Saturated Fat 66.4 g331.9%
Trans Fat 0 g
Cholesterol 1078.1 mg359.4%
Sodium 2521.2 mg105.1%
Total Carbohydrates 570 g189.8%
Dietary Fiber 16.7 g66.8%
Sugars 416.6 g
Protein 44 g88.3%
Vitamin A 2294.7% Vitamin C 134.9%
Calcium 59.4% Iron 104%
*Based on a 2000 Calorie diet
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.