Secret Recipes

Crunchy Candied Yam Souffle

• 4 eggs, separated
• 2 (18 oz) cans candied yams (in syrup)
• 1/2 cup melted butter
• 1/2 cup packed brown sugar
• 1 cup crushed cornflakes or other flake cereal
• 2/3 cup chopped pecans

Beat the egg whites in a large bowl until stiff peaks form. Purée the candied yams in a blender; add 1/4 cup of the melted butter and the egg yolks and process until smooth.

Pour the yam mixture over the egg whites, folding with a spatula until well combined. Spoon into a buttered casserole or straight sided souffle dish.

Combine the brown sugar, corn flakes, pecans and the remaining 1/4 cup melted butter in a small bowl and mix well. Sprinkle over the top of the yam mixture. Bake at 350°F for 45 to 60 minutes or until puffed and firm.

Servings:

6 to 8