Candied Yams Soufflé Delight (Printer View)

Airy soufflé with creamy yams, warm spices, and a sweet candied pecan topping.

# What You'll Need:

→ Yams Base

01 - 2 pounds yams or sweet potatoes, peeled and cut into chunks
02 - 1/3 cup heavy cream
03 - 1/3 cup unsalted butter, softened
04 - 1/2 cup granulated sugar
05 - 1/4 cup pure maple syrup
06 - 1 teaspoon vanilla extract
07 - 1/2 teaspoon ground cinnamon
08 - 1/4 teaspoon ground nutmeg
09 - 1/4 teaspoon kosher salt
10 - 3 large eggs, separated

→ Candied Pecan Topping

11 - 1 cup pecan halves
12 - 2 tablespoons unsalted butter, melted
13 - 2 tablespoons light brown sugar
14 - 1/4 teaspoon ground cinnamon
15 - Pinch of salt

# Method Steps:

01 - Preheat oven to 350°F. Butter a 2-quart soufflé or baking dish and set aside.
02 - Place peeled yam chunks in a large pot, cover with water, and bring to a boil. Simmer for 15 to 20 minutes until completely tender. Drain thoroughly.
03 - Mash yams until completely smooth using a potato masher or food processor. Allow to cool slightly.
04 - Fold in heavy cream, softened butter, granulated sugar, maple syrup, vanilla extract, ground cinnamon, ground nutmeg, and kosher salt. Mix until fully incorporated.
05 - Beat in egg yolks one at a time, stirring thoroughly until the mixture reaches a smooth consistency.
06 - In a separate clean bowl, whisk egg whites with an electric mixer or whisk until stiff peaks form.
07 - Gently fold whipped egg whites into the yam mixture in three additions, handling carefully to preserve airiness and prevent deflation.
08 - Pour soufflé base into the prepared baking dish and smooth the top surface with a spatula.
09 - Combine pecan halves, melted butter, light brown sugar, ground cinnamon, and salt in a small bowl. Distribute evenly over the soufflé surface.
10 - Bake for 40 to 45 minutes until puffed, set, and golden brown on top. Allow to cool slightly before serving.

# Expert Advice:

01 -
  • The soufflé technique provides a much lighter, more refined texture than traditional dense candied yams.
  • Warm spices like cinnamon and nutmeg perfectly complement the natural sweetness of the yams and maple syrup.
  • The candied pecan topping adds a delightful buttery crunch to every bite.
  • It is naturally vegetarian and can easily be served to gluten-free guests.
02 -
  • Ensure your whisking bowl is completely clean before beating egg whites; even a trace of fat can prevent them from reaching stiff peaks.
  • When folding in the egg whites, use a spatula and a light hand to preserve the air bubbles that make the soufflé rise.
  • Use room temperature butter and eggs for the smoothest integration into the yam base.
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