Yam Souffle Recipes

Steps:

• For the souffle: Preheat the oven to 350 degrees F. Grease a 2 1/2-quart baking dish with butter.
• Poke the sweet potatoes with a fork and bake on a foil-covered baking sheet until they are soft, 1 hour. When cool enough to handle, peel the potatoes, place the flesh in a large mixing bowl and mash until very smooth. Add the eggs, sugar, butter, vanilla, milk and salt. Combine well with an electric mixer or hand mixer. Turn the mixture into the baking dish.
• For the topping: In a medium bowl, stir together the pecans, brown sugar, flour and butter until thoroughly combined. Spoon the mixture over the sweet potatoes, making an even layer. Bake the casserole until slightly browned, 40 minutes. Let the casserole sit for 5 minutes before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the mashed sweet potatoes with the white sugar, soft butter or margarine, beaten eggs, vanilla and milk. Spoon into a 2 quart oven proof baking dish.
• Combine the coconut, flour, brown sugar, chopped nuts and melted butter. Sprinkle over the top of the sweet potatoes.
• Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes.

Steps:

• Bring a large pot of lightly salted water to a boil over medium-high heat. Add sweet potatoes, cover, and cook until soft, about 10 minutes. Drain, and set aside.
• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2 quart souffle dish. Sprinkle dish with 1 tablespoon white sugar, shaking dish to evenly coat bottom and sides.
• Place the sweet potatoes into the bowl of a food processor. Add the butter, 3/4 cup sugar, heavy cream, eggs, cloves, nutmeg, cinnamon, vanilla, and salt. Process until mixture is smooth. Pour into prepared souffle dish.
• Bake the sweet potato mixture in preheated oven for 20 minutes. Lower oven temperature to 350 degrees F (175 degrees C).
• Bake the sweet potato mixture until edges are slightly browned, about 40 minutes more. Serve warm or at room temperature.

Steps:

• In a large stockpot, cover sweet potatoes with 1 inch of water; boil for 20 minutes, or until fork tender. Drain, allow to cool and remove skins.
• Preheat oven to 350 degrees F (175 degrees C). Grease or butter one 2 quart casserole dish.
• Place potatoes in a mixing bowl and with an electric mixer, beat on low speed until potatoes begin to break up. Increase speed to medium high and blend until smooth.
• Reduce speed to low and add sugar, milk, butter, vanilla, eggs and salt. Mix well.
• Allow any potato 'fibers' to remain on the beater and remove. Pour sweet potato mixture into the casserole dish.
• Prepare the topping in a small bowl by whisking together the brown sugar, flour, butter and pecans. Sprinkle mixture over potato mixture and bake for 40 minutes.

Steps:

• Preheat oven to 350°F
• In a large pot, cover the sweet potatoes with water and bring to a boil. Boil until tender.
• Drain and peel the potatoes and place in a large mixing bowl.
• Mash well.
• Add the butter, milk, sherry, brown sugar, orange juice, nutmeg, cloves, cinnamon and salt.
• Beat well with a mixer.
• Spoon mixture into a buttered, ovenproof gratin dish.
• Bake until the potatoes are hot, about 25 minutes.
• While the soufflé is cooking, make the meringue.
• In a clean bowl, whip egg whites until almost stiff.
• Gradually add the sugar and continue to beat until soft peaks form.
• During the last five minutes of cooking the soufflé, top with the meringue mixture making fancy peaks.
• Return to oven and remove when the meringue is lightly browned.
• Garnish with the sliced oranges.

Steps:

• Preheat oven to 350 degrees F.
• Boil the potatoes in water with 1 teaspoon of salt until tender. Drain the potatoes and cool to room temperature. Process the potatoes with remaining ingredients in a blender and pour into a greased 9 by 13-inch casserole pan.
• Bake in the oven for 1 hour or until set and lightly browned.

Steps:

• Preheat oven to 325 degrees F.
• Melt butter in a saucepan over medium heat. Add brown sugar and pecans. Simmer for 3 minutes. Meanwhile, place drained yams in a large bowl and mash finely with a potato masher (leaving some chunked pieces). Pour sugar/pecan mixture over yams. Stir until combined thoroughly. Add in cinnamon and nutmeg. Transfer to a metal pie pan. Top with marshmallow topping. Bake for 15 minutes at 325 degrees F. Remove from the oven and raise the oven temperature to 400 degrees F. Bake for an additional 10 minutes at 400 degrees F to brown the top, watching carefully to keep from over-browning.

Steps:

• Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish and set aside.
• Add the potatoes to a large pot of cold, salted water. Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are tender, about 20 minutes. Drain in a colander in the sink.
• Mash the potatoes in a large bowl. Add the evaporated milk, brown sugar, butter, vanilla, cinnamon, beaten eggs, salt and pepper, to taste. Mix together until smooth. Pour the mixture into the casserole dish and bake for 25 minutes.
• In a small bowl, toss together the cashews, marshmallows, and coconut. Remove the casserole dish from oven and top with the cashew mixture. Bake until the marshmallows are lightly toasted, about 5 to 10 more minutes. Remove the casserole from the oven and let cool for 5 minutes before serving.

Steps:

• Preheat oven to 350°. Combine eggs, butter, corn syrup and sugar in large bowl until creamy. Add mashed potatoes and milk. Spoon mixture into a greased 2-qt. baking dish. Combine brown sugar, flour, butter and pecans. Sprinkle evenly on top of sweet potato mixture. Bake until puffy and golden brown, about 30 minutes.