Candied Yams Soufflé Delight (Printable)

Light and airy dish with creamy yams, warm spices, and a sweet pecan topping for festive tables.

# 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

# Steps:

01 - Preheat oven to 350°F. Butter a 2-quart soufflé or baking dish.
02 - Place yams in a large pot, cover with water, and bring to a boil. Simmer for 15-20 minutes until very tender. Drain well.
03 - Mash yams until completely smooth. Allow to cool slightly.
04 - Add heavy cream, butter, granulated sugar, maple syrup, vanilla, cinnamon, nutmeg, and salt to yams. Mix until fully combined.
05 - Beat in egg yolks one at a time until smooth and well integrated.
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.
09 - In a small bowl, combine pecans, melted butter, brown sugar, cinnamon, and salt. Sprinkle evenly over soufflé.
10 - Bake for 40-45 minutes until puffed and set with a golden topping. Allow to cool slightly before serving.

# Expert Advice:

01 -
  • It's light and fluffy instead of dense, so you can actually eat more than one spoonful without feeling like you've had dessert masquerading as a side dish.
  • The candied pecans add a textural surprise that makes people pause mid-bite and ask what you did differently.
  • It looks like you spent hours fussing, but the actual hands-on time is surprisingly forgiving.
02 -
  • Room temperature eggs whip faster and hold more air—this is the difference between a soufflé that rises three inches and one that barely puffs.
  • Even a tiny drop of yolk in the egg whites prevents them from whipping, so separate your eggs carefully and wipe the bowl clean with a paper towel after each one.
  • The soufflé will always seem underdone when you pull it from the oven, but that slight jiggle in the center is intentional—it sets as it cools and keeps the texture tender instead of rubbery.
03 -
  • Don't let your yams get waterlogged—after boiling, drain them well and let them sit in the colander for a minute so excess moisture evaporates.
  • If your soufflé doesn't rise as much as you expected, it usually still tastes delicious; people judge by flavor, not height, even if you were secretly hoping for three inches of puff.
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