Yam Soufflé

My mom received this recipe from a coworker in 1982 and it has been my favorite for as long as I can remember.  It is perfect for Thanksgiving and Christmas dinners, but really should be made any time you can come up with an excuse to do so!  We have changed the original recipe (by increasing the amount of yams, reducing the amount of sugar, and altering the topping), and although I am biased, I would say it is better than before!

photo-9Yam Soufflé
~4.5 cups cooked yams (about 5 medium ones)
~1/3 cup white sugar (don’t use brown sugar, it will affect the color)
~2 eggs
~1/2 tsp salt
~1/3 stick of butter melted
~1/2 cup milk
~1 TBS vanilla

~1/3 cup brown sugar
~1/2 cup chopped pecans
~1/2 cup oatmeal (regular or quick oats are fine)
~1/3 stick of butter melted

Preheat the oven to 350. Remove the yams from their skins. Mix the first 7 ingredients and place in a covered, large greased casserole dish. Mix the ingredients for the topping and sprinkle over the top. Bake for 45-60 minutes and make sure to serve yourself up a generous serving.  Trust me, you won’t be disappointed!