The Best Yam Souffle Recipe & Giveaway (2024)

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The Best Yam Souffle Recipe & Giveaway (1)
It’s confession time! Yay!! If you are going to be my best friend you need to know one thing about me. I don’t enjoy cooking, & if we are really getting into things, I don’t enjoy baking either. It’s not my thing. Never has been. However, eating is one of my favorite things to do in life. You do the math. But on that note, I do get down in the kitchen once in a while to cook & bake. I didn’t say I was a BAD cook, I just don’t enjoy it. When you are not passionate about something, like cooking, it’s easy to mess up. The other day I was cooking a large dinner that required me to do one dish at a time because of temperature settings. I had a furniture painting project I was working on in the garage, a DIY project in the front bedroom I was working on, & a blog post that I was writing in the living room. All at the same time. That’s how I roll, of course. Between the second and last dish, I re-set the temperature setting from dish number one. I placed dish number 2 in the oven & left to get on with my other projects. I must have gotten lost in my painting because the next thing I know the smoke alarm is going off. Fail. Needless to say we didn’t have dish number 2, but dish number 1 was still delicious. Reason #967 why I need a double range: because of my cooking A.D.D.

I do enjoy being in the kitchen & cooking when the recipe is meaningful to me. There is one recipe in particular that I love making. It’s been a favorite of mine since I was little & my mom would make it for me. It’s her yam Souffle recipe & to me, it’s comfort food. This recipe has quickly become a favorite of everyone who knows me, as well. It’s the dish I get asked to make the most for others, so I thought I would share it with you! It is easily the best yam souffle recipe ever! When I am in the kitchen I like the baking & cooking to be quick & easy. I have thought about sharing some of my favorite recipes on the blog with you, & this one is a great place to start.


As many of you already know, we are planning out and re-doing our home in Michigan to move into in a year when Mr. LMB gets out of the military. We are trying to plan our kitchen around the fact that I don’t like to spend a ton of time in the kitchen, which means we want our appliances to be really efficient & fit our needs. One thing we have been looking into is a GEAppliances double oven range. A double oven range would allow me to cook and bake all of my food at once & get out of the kitchen as quickly and efficiently as possible. Happy wife, happy family, & full tummies. Since we already have all GEAppliances in our North Carolina home & I love them all, we feel safe with going with GE Appliances for our Michigan house. I love the efficiency & the fact that for someone who doesn’t love to be in the kitchen very long, GE Appliances are easy to use. Even I’m not intimidated by the fact that I am not a professional chef. Sorry hubs! Fun fact: Mr. LMB is an amazing cook. He’s a pro at the grill & can whip up any recipe in the kitchen. Score! I am so excited to get into our new home in Michigan & get our new appliances. I may even spend more time in the kitchen because I like them so much 😉 GE Appliances spends countless hours studying consumer insight about appliances – looking to improve the design & functionality of each one. See how your kitchen can be reimaginedwith GE Appliances!

Now for the giveaway! Want to win a $100 Visa gift card? Of course you do! Well, all you have to do is leave a comment below answering the question “If your kitchen could study you, what would it learn?”

Sweepstakes Rules:
No duplicate comments.

You may receive (2) total entries by selecting from the following entry methods:

Leave a comment in response to the sweepstakes prompt on this post

Tweet (public message) about this promotion; including exactly the following unique term in your tweet message: “#SweepstakesEntry”; and leave the URL to that tweet in a comment on this post

Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post

For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.

This giveaway is open to US Residents age 18 or older. Winner will be selected via random draw, and will be notified by e-mail. You have 72 hours to get back to me, otherwise a new winner will be selected.

The Official Rules are available here.

This sweepstakes runs from 08/23/13-09/29/13.

Be sure to visit the GE Appliances Brand Page onBlogHer.comwhere you can read other bloggers’ reviews and find more chances to win!

Be sure to visit the GE Appliances Brand Page onBlogHer.comwhere you can read other bloggers’ reviews and find more chances to win!

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The Best Yam Souffle Recipe & Giveaway (2024)

FAQs

Why are souffles so hard to make? ›

If the egg whites are not mixed enough, they will be too heavy to rise, but if they are over-whipped they will collapse in the oven. Finally, and most problematically, any cross-contamination between yolks and whites will cause the whole concoction to collapse, which is the bane of many dessert chefs' days.

Is soufflé served hot or cold? ›

Souffles can be either hot or cold, with hot souffles that are hearty enough to serve as the main dish. Others make savory accompaniments to an entrée. Souffles can also be cold and served as dessert. Hot souffles are usually made from cheese, fish, vegetables, fruit, chocolate and other flavorings.

What makes a soufflé a soufflé? ›

A souffle has two main components, a flavorful base and glossy beaten egg whites, and they are gently folded together just before baking. The word itself comes from “souffler,” meaning “to breathe” or “to puff,” which is what the whites do to the base once they hit the oven's heat.

What is the secret to a good soufflé? ›

Ensure all your ingredients, especially the eggs, are at room temperature. Do not use cold eggs. Prepare and grease the soufflé dishes before you start making the soufflé mixture. Preheat the oven so once the soufflé is made and in the dish, it can go directly into the oven.

What makes a great soufflé? ›

According to La Varenne Practique (a timeless masterwork you should consider owning if learning more about classic French cooking appeals), there are only a few critical points to perfecting a souffle: a base of the right consistency, stiff egg whites, and the careful folding of the base and the beaten whites.

How long can a soufflé sit before baking? ›

Most can sit for up to 30 minutes before baking. Others can even be prepared hours in advance. The key is in the ingredients. The lighter the base mixture, the longer it will hold.

How long can a soufflé sit after baking? ›

Turn into soufflê dish and bake uncovered for 45 minutes or until puffed and golden brown. Do not open the oven door. Serve at once. Souffle may be made up ahead and refrigerated as long as 24 hours.

Why won't my soufflé rise? ›

'The reason a soufflé doesn't rise sometimes is because during this folding process, you have beaten out too many air bubbles. 'So we tell people to under-fold rather than over-fold. Even if there's still little streaks of egg whites, leave it,' he says.

Why does my soufflé taste eggy? ›

If your Soufflé Cake tastes eggy, it's either undercooked or overcooked. Make sure that you don't increase the temperature, this will also make the eggs rubbery and taste eggy. Stick to a low temperature.

What is a fun fact about soufflé? ›

The word "soufflé" comes from the French word "souffler," which means to blow or puff. The dessert gets its name because it puffs up when it is baked, thanks to the egg whites. The tallest soufflé on record was made in 2000 by chef Jean-Michel Diot. It was a cheese soufflé that measured over 52 inches tall!

What kind of pan do you use for soufflé? ›

Any 1 or 1.5 quart oven-safe dish with straight sides: You can use any oven-safe casserole dish as long as it's about 1-1.5 quarts and has straight sides.

Can you prepare a soufflé ahead of time? ›

What puts off many home cooks is the assumption that souffles are a last-minute affair. But almost any souffle can be made ahead. Simply complete the recipe up to the point of baking, fill the molds and cover them with plastic wrap, then refrigerate until a few minutes before baking.

What are the three components of a soufflé? ›

Souffle Logic: A soufflé is made up of three elements: A base sauce enriched with egg yolks (pastry cream for sweet, béchamel for savory), a filling (anything from cheese to chocolate), and whipped egg whites.

What is a successful egg souffle dependent on? ›

The rise of a soufflé is achieved through the expansion of air trapped in the egg whites during baking. A properly whisked soufflé boasts an abundance of air bubbles evenly distributed within the mixture.

How to prevent a souffle from falling? ›

Egg whites beaten to stiff peaks and carefully folded into the other ingredients are the key to a well risen souffle. The other trick to help them rise is giving them something to hold on to. Butter the sides of the souffle dish, then dust it with something the mixture can cling to.

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