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YAM SOUFFLE

3 cups mashed cooked yams
1/4 cup sherry or orange juice
1 1/2 cups milk
1/2 cup butter, softene
2 teaspoons orange rind, freshly grated
pinch of black pepper
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 teaspoon salt
2 1/2 tablespoons dark brown sugar
4 eggs, separated

Combine all ingredients except eggs. Mix well.

Beat eggs until light and lemon colored. In a separate clean mixing bowl, beat egg whites to stiff peaks.

Add egg yolks, mixing well; gently fold in egg whites.

Butter a 2 1/2 quart ovenproof casserole dish. Spread mixture evenly in casserole.

Bake at 375°F for 45 minutes.

Submitted by: CM

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