Sunday, January 3, 2010

The purple yam souffle turned out very well for TG dinner.

2 cups purple yams, steamed and mashed but still had some chunks to it)
½ cup hot milk
¾ tsp salt
¼ tsp ground black pepper
1 tbs onion
½ tsp powdered mustard
2 tsp water
¾ cup grated gruyerè or cheddar ( I used 1/4 cup gruyerè and 1/4 cup asiago cheese blend)
1 whole egg
2 large eggs, separated
  • Mix the mustard and water, let stand for 5 minutes. Beat the whole egg, and the 2 egg yolk together. set aside. Butter only the bottom of 4 ramekins, set aside. preheat oven to 350⁰F.
  • Combine the smooth mashed potatoes with milk, salt, black pepper, and minced onion, and beat until fluffy. Add mustard - water mixture, the cheese, and the beaten egg. Mix to combine. I modified the recipe and just separated 3 eggs.
  • Beat the egg whites until form a soft stiff peaks. Carefully fold on the potato mixture. There will be streaks of egg white and purple yams. Don't worry about having everything mixed like a cake batter, just stir so you don't have all the yams or cheese in one place in the bowl. Divide the mixture evenly among the ramekins. Bake the souflé until well puffed and the top is flecked with brown, about 20 minutes.
  • I also made a ginger butterscotch sauce to drizzle over the souffle, this helps for left over souffles which don't have as much flavor. Take 1 box brown sugar (1lb), put in a pot and turn to medium low heat, when it has melted, add in 1 stick butter, this will start bubbling, be very careful it doesn't splatter on you. Add 5-10 slices of ginger and let simmer for a couple minutes to let the ginger infuse into the sauce. Cool and store.
  • Or you can do coconut whip cream but this only works if you change the recipe to a pie, use the libby's pumpkin pie recipe on the can, add 12 oz of steamed purple yams, 2 eggs, 1 12 ox can evaporated milk, salt, 1/2 cup sugar(you can reduce to 1/4 c or substitute dextrose to make it less sweet, blend with an immersion blender, put into unbaked pie crust shell and bake.
Coconut WhipCream
  • 1 cup heavy cream
  • 1 tablespoon coconut liqueur (e.g. Malibu rum)
  • 2 tablespoons confectioners’ sugar
  1. In a medium bowl, beat 1 cup of heavy cream until thick and frothy.
  2. Add 1 tablespoon coconut liqueur or Malibu rum and 2 tablespoons confectioners' sugar and beat until soft peaks form.

Alternative: Crème Coconut (for a coconut sauce to dish onto the pie plate instead of a whipped cream on top of the pie)


  • 1 cup coconut milk
  • 1 tablespoon sugar
  • 1 teaspoon flour
  • 2 tablespoons of sugar
  • 1 teaspoon salt
  1. Simmer coconut milk in pan
  2. Mix 1 tablespoon of sugar and flour together; whisk this combination into the milk
  3. Bring to a boil.
  4. Remove from heat and cool to room temperature and then add salt and the 2 tablespoons of sugar.

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