Baked Yam and Ham Soufflé

Name: Baked Yam and Ham Soufflé
Cuisine: French
Ingredients: 6 or 7 large egg whites, as preferred; Pepper from the mill; 3 ounces baked fat-free ham, finely diced; 1 small can evaporated skim milk; 6 large yams or sweet potatoes, scrubbed; 6 large yams or sweet potatoes, scrubbed; 3 tablespoons fresh bread crumbs; 1 tablespoon unsaturated oil of your choice

Preparation info

FCR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

A good main course recipe for people on a low-cholesterol or fat-controlled diet. For a more substantial soufflé, use only 6 whites, but use 7 for a lighter one.

Ingredients

1 tablespoon unsaturated oil of your choice
3 tablespoons fresh bread crumbs
6

Europe
France
Main course
Mediterranean

Method

Rub the sides of a 6-cup soufflé mold with the oil. Sprinkle the crumbs all around the sides and bottom of the mold. Preheat the oven to 325°F. Bake the potatoes until their skins are almost black and