Elegant Candied Yams Soufflé (Printer-friendly)

Light soufflé with creamy yams and a candied pecan topping for a festive, flavorful side.

# What You'll Need:

→ Yams Base

01 - 2 pounds 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 teaspoon vanilla extract
07 - 1/2 teaspoon ground cinnamon
08 - 1/4 teaspoon ground nutmeg
09 - 1/4 teaspoon kosher salt
10 - 3 large eggs, separated

→ Candied Pecan Topping

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

# Directions:

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 to 20 minutes until very tender. Drain thoroughly.
03 - Mash yams until completely smooth. Allow to cool slightly.
04 - Add heavy cream, butter, granulated sugar, maple syrup, vanilla extract, cinnamon, nutmeg, and salt to yams. Mix until fully incorporated.
05 - Beat in egg yolks one at a time until mixture is smooth.
06 - In a separate clean bowl, whisk egg whites until stiff peaks form.
07 - Gently fold egg whites into yam mixture in three additions, being careful not to deflate the mixture.
08 - Pour soufflé base into prepared dish and smooth the top surface.
09 - In a small bowl, combine pecans, melted butter, brown sugar, cinnamon, and salt. Sprinkle evenly over soufflé.
10 - Bake for 40 to 45 minutes until puffed and set with a golden topping. Allow to cool slightly before serving.

# Expert Advice:

01 -
  • It looks dramatic and impressive but doesn't require restaurant-level skills, just patience and a gentle hand with egg whites.
  • The contrast between creamy yam base and candied pecans creates texture that keeps you coming back for another bite.
  • Unlike heavy potato casseroles, this one feels elegant enough for a holiday table but tastes like comfort food.
02 -
  • Don't open the oven door before 35 minutes have passed, no matter how curious you are—soufflés are dramatic but also fragile, and sudden temperature changes cause them to collapse.
  • If your yams are watery after cooking, you'll end up with a soufflé that doesn't rise properly; draining and letting them sit is not optional.
  • Room temperature eggs whip to almost twice the volume of cold eggs, which is the difference between a light soufflé and a dense one.
03 -
  • A room temperature yam mixture folded into room temperature egg whites rises more reliably than a cold mixture fighting against warm eggs.
  • If you're nervous about folding, use a rubber spatula and work slowly; rushing causes you to deflate the whites or leave streaks of unfolded egg white.
Go back