Saturday, November 6, 2010

Candied Yam Soufflé

We have this every year for Thanksgiving, and it is always the most loved dish. I made some yesterday so I could get the recipe on here, and I had forgotten how good it is! I follow the recipe exactly, except for maybe adding a few extra marshmallows. (I did change some of the directions from the original recipe to make them a little clearer.) There is a lot of butter in the topping and you can cut it down a bit if you prefer.

Candied Yam Soufflé
Lion House
6 medium yams
1/3 cup milk
3/4 cup sugar
2 eggs
1 TBSP lemon juice
1/2 cup butter
1 tsp vanilla
1/2 cup butter
1 cup brown sugar
1/4 cup flour
1 cup pecans, chopped
1 1/2 cups miniature marshmallows

To make soufflé, boil, peel, and mash yams. In a large mixing bowl, beat together yams, milk, sugar, eggs, lemon juice, butter, and vanilla. Pour into casserole dish.

To make topping, combine brown sugar and flour in a medium bowl. Chop butter into1/2 inch pieces and add to bowl. Cut butter in with pastry blender until it is about pea size. Add pecans and mix well. Sprinkle on the top of yam mixture. Bake at 350 degrees for 30-40 minutes. Remove from oven and top with miniature marshallows. Return to oven and bake for an additional 5-10 minutes, or until marshmallows are golden brown.
Makes 10-12 servings

These pics are of the recipe halved.


L.A.L. said...

Wow, I have had this before but never with the topping and marshmallows. It's either on or the other. Both would be sooo good!

Lisa said...

Making this right now and I can tell it is going to be delicious! Just finished the yam mixture, and it is awesome by itself. It's going to be heavenly with marshmallows and the topping on it. Thanks for sharing Christine!