Yam Pecan Souffle Recipe
Ingredients
| Cornstarch | 2 Teaspoon | |
| 2/3 cup pineapple or orange juice | ||
| Firmly packed light brown sugar | 1/4 Cup (16 tbs) | |
| Eggs | 4 , separated | |
| Yams | 1 Can (10oz), drained | |
| Salt | 1 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Pecans | 1/4 Cup (16 tbs), finley chopped | |
Directions
GETTING READY
1. Preheat the oven to 375° F.
MAKING
2. In a large heavy bottomed saucepan, blend cornstarch with 1/3 cup fruit juice and add remaining juice and the brown sugar.
3. Place pan on a medium flame and simmer stirring for 2-3 minutes until sauce thickens.
4. In the mean time, beat egg yolks lightly and add a few spoons of hot fruit sauce to them.
5. Tip into the sauce in the pan and cook stirring for 1 minute.
6. In a large mixing bowl, combine yams and sauce.
7. Add seasonings and pecans and mix well
8. In a clean dry bowl, beat egg whites with a wire whisk until stiff.
9. Gently fold into yam mixture.
10. Turn into a 1 1/2-quart soufflé dish.
11. Place on the middle level of the preheated oven and bake for 40-45 minutes until slightly risen and lightly browned.
SERVING
12. Serve from the casserole, straight from the oven.
1. Preheat the oven to 375° F.
MAKING
2. In a large heavy bottomed saucepan, blend cornstarch with 1/3 cup fruit juice and add remaining juice and the brown sugar.
3. Place pan on a medium flame and simmer stirring for 2-3 minutes until sauce thickens.
4. In the mean time, beat egg yolks lightly and add a few spoons of hot fruit sauce to them.
5. Tip into the sauce in the pan and cook stirring for 1 minute.
6. In a large mixing bowl, combine yams and sauce.
7. Add seasonings and pecans and mix well
8. In a clean dry bowl, beat egg whites with a wire whisk until stiff.
9. Gently fold into yam mixture.
10. Turn into a 1 1/2-quart soufflé dish.
11. Place on the middle level of the preheated oven and bake for 40-45 minutes until slightly risen and lightly browned.
SERVING
12. Serve from the casserole, straight from the oven.
Chef
