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Yam & Sweet Potato Souffle
Move over marshmallows, this dish uses color and two textures to turn Thanksgiving root vegetables into a truly elegant side dish. Ingredients
- For 8-cup souffle dish
- 4 Garnet or Jewel yams (dark/light orange)
- 4 Japanese sweet potatoes (purple)
- 4 Sweet potatoes (yellow)
- 3 large eggs, separated
- 4 Tbs sweet butter, melted
- 1/2 C sweet butter
- 1/2 C fresh orange juice
- 2 Tbs orange zest
- 1/2 tsp salt
- 1/2 white pepper
- Brown sugar to taste
Directions
- Preheat oven to 350. Cut yams and potatoes crosswise into even pieces about 2 inches long and boil in jackets until just tender. Do not over cook or they will fall apart. Cool and remove the skin. Heavily butter an 8-cup souffle dish. Alternate thin layers of yam and potato slices seasoning each layer with juice, zest, brown sugar and pats of butter until dish is half full. Rice the remaining yams and yellow sweet potatoes (omit any purple potatoes from this step) and stir in the eggs yolks and melted butter. Season the soufflé base with juice, zest, salt and white pepper to taste. Fold in the stiffly beaten egg whites and top souffle dish. Bake 45 - 50 minutes until firm and lightly browned.
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Yum!-
yummy...
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looks delish!
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An elegant dish with great presentation.
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delicious!
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The recipe looks very appealing and tasty. Can't wait to try it myself in my own kitchen. This will bring a special memories to the Thanksgiving meal for years to come. The orange favor adds an extra "zest" to the recipe. Thanks for the creative presentation of a "traditional" dish.
Brenda Nicolas-Cardenas
Yummy yummy.
Thanks for the recipe
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