YAM SOUFFLE
3 cups mashed cooked yams
1/4 cup sherry or orange juice
1 1/2 cups milk
1/2 cup butter, softened
2 teaspoons orange rind, freshly grated
pinch of black pepper
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 teaspoon salt
2 1/2 tablespoons dark brown sugar
4 eggs, separated
Combine all ingredients except eggs. Mix well.
Beat eggs until light and lemon colored. In a separate clean mixing bowl, beat
egg
whites to stiff peaks.
Add egg yolks, mixing well; gently fold in egg whites.
Butter a 2 1/2 quart ovenproof casserole dish. Spread mixture evenly in
casserole.
Bake at 375°F for 45 minutes. Enjoy.
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