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Receta Yam & Sweet Potato Souffle
by Deborah Parker Wong

Yam & Sweet Potato Souffle

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

Calificación: 4.7/5
Avg. 4.7/5 10 votos
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 12

Ingredientes

  • For 8-cup souffle dish
  • 4 Garnet or Jewel yams (dark/light orange)
  • 4 Japanese sweet potatoes (purple)
  • 4 Sweet potatoes (yellow)
  • 3 large eggs, separated
  • 4 Tbs sweet butter, melted
  • 1/2 C sweet butter
  • 1/2 C fresh orange juice
  • 2 Tbs orange zest
  • 1/2 tsp salt
  • 1/2 white pepper
  • Brown sugar to taste

Direcciones

  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.