Dessert Yam and Pecan Souffle with Citrus Marshmallows

This is a sweet holiday dessert inspired by everyone's favorite--yam and marshmallow casserole.

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Ingredients:

• 2 tsp cornstarch
• 2/3 cup pineapple juice (or substitute with orange juice)
• 1/2 cup firmly packed brown sugar
• 4 eggs, separated
• 1 (1 lb 8 oz) can yams, drained and mashed
• 1/4 cup finely chopped pecans
• grated orange rind or slivered crystallized ginger  
• 30 marshmallows, 10 oz pkg
• 1/2 cup boiling water
• 2 tbsp fresh squeezed lemon juice
• 1/2 cup orange juice
• 1/2 tsp grated orange rind, or zest
• Dash of salt

Method

Yam Souffle: Preheat oven to 375 degrees F. Blend cornstarch with 1/3 cup fruit juice in a small saucepot, add remaining juice and brown sugar. Cook and stir 3 minutes over medium heat until mixture boils and thickens. Beat egg yolks lightly, mix in a little of the hot fruit sauce to the egg yolks, then return all to the pot. Heat, stirring 1 or 2 minutes, but do not boil. Mix sauce into yams, then pecans. Beat egg whites until firm peaks form and fold into yams. Spoon into an ungreased 1 1/2 qt souffle dish and bake, uncovered on center rack 40 to 45 minutes. Sprinkle with orange rind or ginger and serve hot out of the oven with Citrus Marshmallow Sauce Citrus Marshmallow Sauce: Put marshmallows and water in top of double boiler, place over boiling water and cook 10 minutes. Cook, then beat with a rotary beater to a creamy consistency. Add lemon and orange juice gradually, beating all along. Add orange rind and salt and blend well. Chill and serve.

Notes:

Number of servings: 6-8

Submitted By: dnoel1724467
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