Holiday Notebook: Yam and Rum Souffle

This recipe is a great way to replace the classic yam and marshmallow dish, with little bit of sophistication.It's easy and makes quite an impression at the dinner table. For an equally delicious variation use roasted butternut squash or canned pumpkin for a delectable squash souffle.

Yam & Rum Souffle

2 cups cooked yams- mashed
1/2 cup hot milk
1/4 cup dark rum
1/4 cup melted butter
1 tsp salt
1/4 tsp mace
1/2 tsp freshly ground pepper
1 tblsp orange zest
4 eggs- separated

Preheat oven to 375 degrees F. Butter very well a 1 & 1/2 quart baking high-sided baking dish.

Combine mashed yams with hot milk rum, butter, salt, pepper and mace. Stir until thoroughly blended.
Add orange zest. Beat egg yolks in or with a mixer until they are light and lemon colored, add to potatoes.

Whip egg whites in or with a mixer until stiff peaks form. (Note: if you use the same mixer for the egg whites as for the yolks, wash & dry thoroughly before using for egg whites)
Carefully fold beaten egg whites into potato mixture, transfer delicately to baking dish, so as not to deflate egg whites.
Bake for 25 -30 minutes. Serve immediately!