Yam Souffle

Ingredients
4 large yams (approx. 4 pounds)
3T butter
1/2 c heavy cream
2 egg yolks, beaten
2 egg whites at room temp.
Pinch cream of tartar

Steps
Bake yams at 375 for 30 minutes. Prick and bake 30 more minutes or until very soft.

Scrape flesh into a bowl, mash with the back of a spoon and season with salt and pepper. They can be prepared up to this point a day ahead.)

Heat butter and cream in saucepan just until the butter melts. Stir into yams and add egg yolks.

Beat egg whites with pinch of salt. When frothy, add cream of tartar and beat until stiff peaks form. Fold into the yam mixture.

Spoon into buttered 1 1/2 quart shallow baking dish. Smooth the top and score it lightly. Optional: sprinkle with brown sugar.)

Bake at 475 for 15-20 minutes, until yams are puffed and lightly browned at the edge.

Gourmet Magazine
October 1984