Yam and Corn Soufflé
  • 3 large garnet yams (sweet potatoes), cooked, peeled, and scooped (yield 3 cups)
  • cups frozen white corn, cooked
  • 1bunch scallions, thinly sliced
  • 3tablespoons soft unsalted butter, divided
  • 1cup freshly grated Parmesan cheese
  • 2tablespoons rice, quinoa, or chestnut flour (or regular flour)
  • 1cup vegetable broth
  • 1/2teaspoon sea salt
  • 1/4teaspoon freshly ground black pepper
  • 4 egg yolks
  • 3/4 cup grated Gruyère cheese
  • 6 egg whites
  1. Preheat oven to 400˚.
  2. Combine mashed yams, corn, and scallions in a large bowl and set aside.
  3. Spread 1 tablespoon butter evenly in a 6- to 8-cup oval baking dish. Add Parmesan cheese and shake to coat evenly. Pour excess cheese into a small bowl and set aside.
  4. Melt remaining 2 tablespoons butter in a small saucepan, stirring with a whisk. Add flour, and whisk until bubbling. Add broth, salt, and pepper, whisking constantly until mixture thickens. Add egg yolks, whisking briskly until thoroughly combined. Add Gruyère cheese and whisk until melted. Pour over yam mixture and stir well.
  5. Place egg whites in a large clean bowl and beat until stiff but not dry. Fold about onefourth of the egg whites into yam mixture until light and smooth. Fold in remaining whites gently but thoroughly, and turn into prepared baking dish. Smooth the surface and sprinkle with remaining Parmesan cheese, coating as thoroughly as possible. Run a paring knife around inside edge, to a depth of about 1 inch—this will help the soufflé rise evenly.
  6. Place dish in oven center, close door, and reduce heat to 375˚. Bake, undisturbed, for 25–30 minutes, or until risen and nicely browned. Serve at once.
Recipe Notes
Nutrition Facts
Yam and Corn Soufflé
Amount Per Serving
Calories 398 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 10g 50%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 176mg 59%
Sodium 564mg 24%
Total Carbohydrates 44g 15%
Dietary Fiber 4g 16%
Protein 19g 38%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 398 cal, 16g fat (5g mono, 1g poly, 10g sat), 176mg chol, 19g protein, 44g carb, 4g fiber, 564mg sodium