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Down Home Yam Soufflé

2005 Sides Winner

Ingredients:

1 can cut Louisiana Yams (29 ounces), drained and mashed
2 eggs, beaten
½ cup sugar
½ teaspoon ground ginger
½ teaspoon grated fresh nutmeg
Salt, to taste
½ cup coconut milk
8 tablespoons butter (1 stick) melted
1 teaspoon vanilla extract

Topping:
¼ cup brown sugar
2 tablespoons flour
2 tablespoons butter, melted
½ cup lightly packed, shredded sweetened coconut, rough chopped

Instructions:

Preheat oven to 350 F. Butter six 1-cup individual soufflé cups. In medium bowl, combine yams, eggs, sugar, ginger, nutmeg, salt, coconut milk, butter and vanilla with electric mixer on low speed 2 minute until smooth. Pour unto prepared soufflé cups. In separate bowl, combine all topping ingredients and sprinkle mixture over cups. Place cups on shallow baking pan (for ease of carrying). Bake 30-35 minutes until nicely browned and done.

Makes 6 servings

Credits:

Mary Ann Lee

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