Yam Souffles Baked In Ramekins
A light tasty accompaniment to any dinner

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This is easy to make baked in ramekins. I was taught a souffle must be made and baked at the last possible moment, it can never wait for your guests... your guests must wait for it. See more of my Potato side dish recipes


Savory Yam Sweet Potato Souffle
source: recipe and photograph created by
www.finedinings.com


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Prep Time: 15 min   Total Time: 15 min   Serves: 2

Ingredients:

1 small yam or sweet potato, peeled (approximately 10 ounces)
Milk, small amount

1 tablespoon butter
Salt and pepper, to taste
2 teaspoons parsley, chopped
2 tablespoons onion, chopped finely
1/4 of a beaten egg
2 parsley sprigs for garnish

2 (1/2 cup) ramekins, generously buttered

Instruction:

Preheat oven to 375 degrees F.

Cut yam into 1-inch cubes; put into saucepan, cover with 1-inch cold salted water, bring to a boil. Turn down heat to a simmer, cover and cook until fork tender, about 5 to 8 minutes. Drain, mash with enough milk to moisten and lumps disappear. Add butter, salt, pepper, parsley, onion and egg mixing well, spoon into prepared ramekins.

Bake for 15 minutes or until a knife inserted into the center comes out clean. Remove from oven, run a sharp knife around the edge to loosen; invert onto individual serving plates. Garnish with parsley sprigs and serve.

wine Wine recommendation: Pinot Gris; Chardonnay

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