Candied Yams Soufflé (Printable)

Light and creamy yams blended with spices and a crunchy candied pecan topping. Elegant and flavorful side dish.

# Ingredient List:

→ Yams Base

01 - 2 pounds yams or sweet potatoes, peeled and cut into chunks
02 - 1/3 cup heavy cream
03 - 1/3 cup unsalted butter, softened
04 - 1/2 cup granulated sugar
05 - 1/4 cup pure maple syrup
06 - 1 teaspoon vanilla extract
07 - 1/2 teaspoon ground cinnamon
08 - 1/4 teaspoon ground nutmeg
09 - 1/4 teaspoon kosher salt
10 - 3 large eggs, separated

→ Candied Pecan Topping

11 - 1 cup pecan halves
12 - 2 tablespoons unsalted butter, melted
13 - 2 tablespoons light brown sugar
14 - 1/4 teaspoon ground cinnamon
15 - Pinch of salt

# Directions:

01 - Preheat oven to 350°F. Butter a 2-quart soufflé or baking dish thoroughly.
02 - Place yams in a large pot, cover with water, and bring to a boil. Simmer for 15 to 20 minutes until very tender. Drain completely.
03 - Mash yams until completely smooth. Allow to cool slightly.
04 - Add heavy cream, butter, granulated sugar, maple syrup, vanilla extract, cinnamon, nutmeg, and salt to yams. Mix until fully incorporated.
05 - Beat egg yolks into mixture one at a time until smooth and well combined.
06 - In a separate clean bowl, whisk egg whites until stiff peaks form.
07 - Gently fold egg whites into yam mixture in three additions, using careful strokes to maintain airiness and avoid deflating the mixture.
08 - Pour soufflé base into prepared baking dish and smooth the top surface.
09 - In a small bowl, combine pecans, melted butter, brown sugar, cinnamon, and salt. Sprinkle evenly over soufflé surface.
10 - Bake for 40 to 45 minutes until puffed and set with golden topping. Cool slightly before serving.

# Expert Tips:

01 -
  • It's the kind of dish that looks impressive enough to make people think you've been cooking all day, when really you've got time to set the table and pour wine.
  • Unlike heavy casseroles, this soufflé is light and elegant but still tastes like Thanksgiving in the best possible way.
  • The candied pecans add just enough crunch to contrast with the silky yam base, which is a texture combination you'll find yourself craving.
02 -
  • Opening the oven door before 35 minutes have passed will collapse your soufflé, so set a timer and resist the urge to peek until you're close to done.
  • Cold ingredients or a cold dish will make the soufflé dense instead of fluffy, so everything should be at room temperature or slightly warm before you start folding.
03 -
  • Make sure your soufflé dish is perfectly buttered, especially the sides and bottom, or your beautifully risen creation will stick stubbornly when you try to serve it.
  • The difference between a soufflé that stays aloft and one that falls is often just that final minute of underbaking; a slight jiggle in the center means the residual heat will set it perfectly as it cools.
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