Date: Tue, 27 Oct 1998 08:00:26 +0200 (EET)
From: Jayne Cookson (email@example.com)
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.
1/4 c. + 2 tsp. sugar 1/2 tsp. salt
4 large yams (2 1/4 lbs.) cooked & peeled or 1/4 tsp. ground ginger
2 cans (23 oz.) each, drained and rinsed 1/8 tsp. ground nutmeg
1/3 c. nonfat milk 3 T. finely chopped crystallized ginger
1 tsp. ground cinnamon
1/2 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 1/2 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, 1/2 tsp. allspice, 1/4
tsp, salt, 1/4 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 1/4 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 1/4 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.