Smudge: “Mama, if you’re in a cooking contest, like the Iron Chef on T.V., this is what you should make because you would win.”
Win? With yams? Let’s just say that if I do ever get called into active Iron Chef duty, and the Chairman’s chiseled jaw exclaims that the surprise ingredient is “YAMS!” I will dom. in. ate. And then I’ll eat.
This is her FAVORITE recipe. And it will be the recipe that when she’s thirteen and her friends say, “YAAAAAMS, ooo grrrrrooosss” she will heartily agree and then slink away to the fridge and secretly steal tastes from the leftovers in the fridge at midnight. Atta girl. Just like Mama.
I couldn’t let the Thanksgiving holiday get past me without bringing out this recipe to share. It’s a recipe I cook each Thanksgiving along with my Green Beans and Shiitake Mushrooms and this year’s addition of Pumpkin Soup in shot glasses for a lighter, and festive, appetizer.
This is not a fluffy soufflé, more of a pumpkin or squash pie filling minus the crust. And don’t mind the 2 sticks of butter. It’s THANKSGIVING people!
This time around I baked the soufflé in individual ramekins, but a baking dish works well for passing round to your lovely dinner crowd. If you choose the ramekin route, fill them quite full, the soufflé does deflate quite a bit upon cooling.
Cooking Light, September 1996
1 pound canned yams, drained (or equivalent fresh)
1 sticks butter, softened
1 teaspoon nutmeg
1 teaspoon cinnamon
1 cup sugar
1 cup light cream or half and half
1 teaspoon cornstarch
1. Whip everything together until smooth in a food processor, in batches if necessary.
2. Butter a casserole dish or 6 large ramekins and pour mixture into.
3. Bake at 350 degrees for 45 minutes.
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photo > Taste and Tell
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