Candied Yam Soufflé Recipe
1 stick butter
2 cup light brown sugar
1/2 cup chopped pecans
2 large (40-ounce) cans large yams or sweet potatoes, drained
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 (12 ounce) jar marshmallow topping
Preheat oven to 325° F.
Melt butter in a saucepan over medium heat. Add brown sugar and pecans. Simmer for 3 minutes. Meanwhile, place drained yams in a large bowl and mash finely with a potato masher (leaving some chunked pieces). Pour sugar / pecan mixture over yams. Stir until combined thoroughly. Add in cinnamon and nutmeg. Transfer to a metal pie pan. Top with marshmallow topping. Bake for 15 minutes at 325° F. Remove from the and raise the oven temperature to 400° F. Bake for an additional 10 minutes at 400° F to brown the top, watching carefully to keep from over-browning. Enjoy your candied yam soufflé.
Recipe provided courtesy of foodnetwork.com.