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| YAM SOUFFLE | |
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3 cups mashed cooked yams 1/4 cup sherry or orange juice 1 1/2 cups milk 1/2 cup butter, softened 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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recipe reviews #51533
Sandra (United States) says:
I have never made this before so I was skeptical but it was really a big hit with my family! will make again for thanksgiving and guests.
#113636
Robin (California) says:
Hello CM! I don't know who you are and I haven't had a chance to make any of your recipes, but if I saw one with your initials at the bottom I copied it from this list of Thanksgiving Sides for 2012, because every single one of them look like they will be DELICIOUS. Thank you for posting them.
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