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Ricetta Yam & Sweet Potato Souffle

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Move over marshmallows, this dish uses color and two textures to turn Thanksgiving root vegetables into a truly elegant side dish.

Tempo Preparazione:
Tempo di cottura:
Porzioni: 12 - 15
Marcatori (Tags):


Cost per serving $0.49 vedi dettagli


  1. Preheat oven to 350. Cut yams and potatoes crosswise into even pieces about 2 inches long and boil in jackets until just tender. Do not over cook or they will fall apart. Cool and remove the skin. Heavily butter an 8-cup souffle dish. Alternate thin layers of yam and potato slices seasoning each layer with juice, zest, brown sugar and pats of butter until dish is half full. Rice the remaining yams and yellow sweet potatoes (omit any purple potatoes from this step) and stir in the eggs yolks and melted butter. Season the soufflé base with juice, zest, salt and white pepper to taste. Fold in the stiffly beaten egg whites and top souffle dish. Bake 45 - 50 minutes until firm and lightly browned.


Nutrition Facts

Amount Per Serving %DV
Serving Size 100g
Recipe makes 12 servings
Calories 178  
Calories from Fat 113 63%
Total Fat 12.79g 16%
Saturated Fat 7.69g 31%
Trans Fat 0.0g  
Cholesterol 83mg 28%
Sodium 230mg 10%
Potassium 252mg 7%
Total Carbs 13.89g 4%
Dietary Fiber 2.0g 7%
Sugars 3.62g 2%
Protein 2.74g 4%
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  • Nota Brownose
    29 Ottobre 2008
    Where are you seeing the picture of this elegant delishious made of memories dish :)

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