February 22, 2011

Candied Yam Soufflé

This wonderful foodnetwork.com recipe combines the great tastes of yam, pecans, brown sugar, cinnamon and nutmeg. This may very well become our new Thanksgiving Yam dish. Super easy to make, the recipe below yields about 12 servings. Enjoy!

1. Once in the oven, watch this carefully as you don't want the marshmallow topping to burn.

8 Tbs butter
1 cup light brown sugar
1/2 cup chopped pecans
80 oz large yams or sweet potatoes, drained if from a can
1 tsp ground cinnamon
1 tsp ground nutmeg
1 jar marshmallow topping (12 oz)

1. Preheat oven to 325 degrees F.
2. Melt butter in a saucepan over medium heat.
3. Add brown sugar and pecans. Simmer for 3 minutes.
4. Meanwhile, place drained yams in a large bowl and mash finely with a potato
masher (leaving some chunked pieces).

5. Pour sugar/pecan mixture over yams. Stir until combined thoroughly.

6. Add in cinnamon and nutmeg. Transfer to a metal pie pan.

7. Top with marshmallow topping, being careful not to overportion or you'll have a big mess in your oven. Bake for 15 minutes at 325 degrees F.

8. Remove from the oven and raise the oven temperature to 400 degrees F.
9. Bake for an additional 10 minutes at 400 degrees F to brown the top, watching carefully to keep from over-browning.

1 comment:

  1. Absolutely amazing, I would be too scared to even start to create that.