Save Elevate your holiday table with this elegant Candied Yams Soufflé, a sophisticated twist on the classic Thanksgiving side. By combining creamy sweet potatoes with warm autumnal spices and folding in whipped egg whites, this dish achieves a light, airy texture that contrasts beautifully with a decadent, crunchy pecan crumble topping. It is an unforgettable addition to any festive menu.
Save This recipe transforms humble sweet potatoes into a centerpiece-worthy dish. Whether you are hosting a formal dinner or a cozy family gathering, the aroma of vanilla and maple syrup wafting from the oven will make your kitchen feel like the heart of the home.
Ingredients
Yams Base
- 2 lbs (900 g) yams or sweet potatoes, peeled and cut into chunks
- 1/3 cup (80 ml) heavy cream
- 1/3 cup (75 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (60 ml) pure maple syrup
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp kosher salt
- 3 large eggs, separated
Candied Pecan Topping
- 1 cup (100 g) pecan halves
- 2 tbsp (30 g) unsalted butter, melted
- 2 tbsp (25 g) light brown sugar
- 1/4 tsp ground cinnamon
- Pinch of salt
Instructions
- Step 1
- Preheat your oven to 350°F (175°C). Butter a 2-quart (2-liter) soufflé or baking dish.
- Step 2
- Place the yams in a large pot, cover with water, and bring to a boil. Simmer for 15–20 minutes until very tender. Drain well.
- Step 3
- Mash the yams until completely smooth. Let cool slightly.
- Step 4
- Add heavy cream, butter, granulated sugar, maple syrup, vanilla, cinnamon, nutmeg, and salt. Mix until fully combined.
- Step 5
- Beat in the egg yolks one at a time until smooth.
- Step 6
- In a separate, clean bowl, whisk egg whites until stiff peaks form.
- Step 7
- Gently fold the egg whites into the yam mixture in three additions, taking care not to deflate the mixture.
- Step 8
- Pour the soufflé base into the prepared dish and smooth the top.
- Step 9
- In a small bowl, combine pecans, melted butter, brown sugar, cinnamon, and a pinch of salt. Sprinkle evenly over the soufflé.
- Step 10
- Bake for 40–45 minutes, or until puffed and set with a golden topping. Let cool slightly before serving.
Zusatztipps für die Zubereitung
To ensure a velvety base, use a potato masher or a food processor until the yams are perfectly smooth. This dish can be prepared a day ahead; simply cover and refrigerate before the baking step. If baking straight from the fridge, remember to add 5–10 minutes to the cooking time to ensure it is heated through and puffed correctly.
Varianten und Anpassungen
For a more complex flavor, consider adding a splash of bourbon to the yam mixture. If pecans are unavailable, walnuts make an excellent alternative for the topping. For those with nut allergies, you can omit the topping entirely or substitute the pecans with pumpkin seeds for a similar crunch.
Serviervorschläge
Serve the soufflé warm to maintain its airy volume. It pairs exceptionally well with traditional holiday proteins like roasted turkey, ham, or herb-crusted pork tenderloin. Always verify ingredient labels for allergens, as this dish contains eggs, dairy, and tree nuts.
Save Each serving of this decadent side contains approximately 325 calories, providing a rich yet balanced addition to your meal. With its golden topping and light texture, this Candied Yams Soufflé is sure to become a new favorite tradition at your holiday table.
Common Questions
- → What type of yams work best for this soufflé?
Smooth, starchy yams or sweet potatoes yield the best creamy texture essential for this dish.
- → How do I achieve the soufflé’s light texture?
Whipping egg whites to stiff peaks and gently folding them into the yam mixture keeps the soufflé airy and delicate.
- → Can I prepare the topping in advance?
Yes, the candied pecan topping can be mixed ahead and sprinkled just before baking for convenience.
- → What can I substitute for pecans if allergic?
Replace pecans with walnuts or pumpkin seeds for a similar crunch and flavor.
- → Is it gluten-free friendly?
When using gluten-free flour or no flour at all, this dish suits gluten-free diets perfectly.