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Yam Souffle gets nothing but raves. From Reader's Digest, Live Longer Cookbook

Yam Souffle
Bake 375F for 45 min.  or til golden brown and starting to slightly shrink
from edges
If served immediately you'll serve a souffle, if later a slump.

¼ c.  + 2 tsp. sugar				½ tsp. salt
4 large yams (2 ¼ lbs.)  cooked & peeled or     ¼ tsp. ground ginger
2 cans (23 oz.) each, drained and rinsed        1/8 tsp. ground nutmeg
1/3 c. milk					3 T. finely chopped             1 tsp. ground cinnamon
crystallized ginger
½ tsp.ground allspice				4 large egg whites      
  			                        1/8 tsp. cream of tartar	

1. Preheat over to 400F. Use drop of cooking oil (not olive) on paper napkin
to rub sides and bottom of a 1 ½ quart souffle or deep baking dish and  dust
with 2 tsp. sugar.   
2. In processor, whirl cooked yams and items below til smooth:
2 T. sugar, 1/3 c. warm milk, 1 tsp. cinnamon, ½ tsp. allspice, ¼ tsp, salt, 
¼ tsp. ground ginger,1/8 tsp. nutmeg.
3. Transfer to large bowl and stir in: 3 T. finely chopped crystallized  ginger.
4. In another bowl, beat 4 whites on high 'til foamy.
5. Add  remaining  ¼ tsp. salt  and 1/8 tsp. cream of tartar and beat one
minute    until whites have soft peaks.
6. Gradually add to whites:  remaining 2 T. sugar until stiff (3 min.).
7. Stir ¼ of whites into yams to lighten, then
8. Gently fold in remaining whites.
9. Pour into souffle dish and place in oven.  Turn oven down to 375F.