Candied Yams Soufflé (Printable Version)

Creamy sweet yams with warm spices topped with candied pecans, offering a light and airy texture.

# Ingredient List:

→ Yams Base

01 - 2 lbs yams or sweet potatoes, peeled and cut into chunks
02 - 1/3 cup heavy cream
03 - 1/3 cup unsalted butter, softened
04 - 1/2 cup granulated sugar
05 - 1/4 cup pure maple syrup
06 - 1 tsp vanilla extract
07 - 1/2 tsp ground cinnamon
08 - 1/4 tsp ground nutmeg
09 - 1/4 tsp kosher salt
10 - 3 large eggs, separated

→ Candied Pecan Topping

11 - 1 cup pecan halves
12 - 2 tbsp unsalted butter, melted
13 - 2 tbsp light brown sugar
14 - 1/4 tsp ground cinnamon
15 - Pinch of salt

# Step-by-Step Instructions:

01 - Preheat oven to 350°F. Butter a 2-quart soufflé or baking dish and set aside.
02 - Place yams in a large pot, cover with water, and bring to a boil. Simmer for 15–20 minutes until very tender. Drain thoroughly.
03 - Mash yams until completely smooth. Allow to cool slightly before proceeding.
04 - Fold heavy cream, butter, granulated sugar, maple syrup, vanilla, cinnamon, nutmeg, and salt into the mashed yams. Mix until fully incorporated.
05 - Beat egg yolks one at a time into the yam mixture until smooth and well combined.
06 - In a separate clean bowl, whisk egg whites until stiff peaks form.
07 - Gently fold egg whites into the yam mixture in three additions, taking care to preserve the volume and prevent deflation.
08 - Pour the soufflé base into the prepared baking dish and smooth the top with a spatula.
09 - Combine pecans, melted butter, brown sugar, cinnamon, and salt in a small bowl. Distribute evenly over the soufflé surface.
10 - Bake for 40–45 minutes until puffed and set with a golden topping. Allow to cool briefly before serving.

# Expert Advice:

01 -
  • It actually impresses people: A soufflé that rises high and stays proud on the plate tells your guests you cared enough to try something real.
  • Lighter than traditional yam casserole: The whipped egg whites make it fluffy and elegant instead of dense and heavy, so you won't feel weighed down after eating it.
  • The candied pecans are addictive: Buttery, crispy, and just spiced enough to complement without overwhelming the creamy yams underneath.
02 -
  • Don't open the oven door before 35 minutes: Soufflés are dramatic—a sudden temperature drop from opening the door too early will make it collapse faster than you can apologize.
  • Serving timing matters: Eat it warm, not piping hot and not cool—the texture is most custardy and perfect about 5–10 minutes after it comes out of the oven.
03 -
  • Cold eggs separate easier, but warm eggs beat better: Separate the eggs straight from the fridge, then let the whites sit for 10 minutes before beating them for maximum volume.
  • The dish matters: Use actual soufflé dishes with straight sides if you have them; the sloped sides of regular baking dishes won't let the soufflé climb as dramatically.
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