Wednesday, November 19, 2014

Candied Yam Soufflé

Need a tasty side dish for your Thanksgiving Feast? Here's my fave... Candied Yam Soufflé. I'm telling you it's a must for the turkey day line-up. Not to mention it's a cinch!
It's usually made with canned yams...but I thought it would be fun to try it with fresh yams. And it turned out delish! Nothing like fresh produce right?!! And I love how the marshmallow turns into a flaky sweet layer on top! 

1 stick butter
1 1/2 cup light brown sugar
1/3 cup chopped pecans
2 large yams or 3 medium sized. 
2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 (12-ounce) jar marshmallow topping

Set a large pot of water to boil. Peel yams and chop up into equal pieces. Throw in the pot and cook for about 25 minutes or until tender. Drain them and mash with a potato masher, leaving some chunks.  Set aside.

Preheat oven to 325 degrees F.
Melt butter in a saucepan over medium heat. Add brown sugar and pecans. Simmer for about 3 minutes. Pour sugar/pecan mixture over yams. Stir until combined thoroughly. Add in cinnamon and nutmeg. Transfer to a pie pan. Top with marshmallow topping. (This part is tricky! Try not to get the yams all over the marshmallow.) 

Bake for 15 minutes at 325 degrees F. Remove from the oven and raise the oven temperature to 400 degrees F. Bake for an another 10 minutes at 400 degrees to brown the top. (Be sure to keep an eye on it so it doesn't over brown.)

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