Carrot & Yam Soufflé

By Kelis Rogers | November 16, 2015
You often hear people say that there’s no such thing as American food, but that’s just not true. Candied yams, for instances, baked with marshmallows on top, is as American as it gets. I made this side dish, which is a cross between candied yams and carrot soufflé, for a “holiday feast” themed cooking show for television. I ate something similar to this at a little restaurant in Georgia, where I lived for a while, where old grannies go after church and once I discovered it, it’s where I went every Sunday after church. The ladies who work there are old and often grumpy. When I would ask them about different things on the menu, they would never give me an answer. They would just say, “Little girl, do you want it or not?” I always wanted it, whatever it was. They served a carrot and yam soufflé but they would never tell me how to make it, so I would just order it every week and pick it apart to try to figure out how it was made. This is my version.


  • ¾ cup (1½ sticks) unsalted butter, melted, plus cold butter for greasing the baking dish
  • 3 large yams (about 2 pounds), peeled and coarsely chopped
  • 5 large carrots (about 12 ounces), peeled and coarsely chopped
  • 1 cup heavy whipping cream
  • 1 cup turbinado (raw) sugar
  • 4 extra-large eggs, lightly beaten
  • ½ cup all-purpose flour
  • 1 tablespoon ground cinnamon
  • 2 teaspoons freshly grated nutmeg
  • 1½ teaspoons baking powder
  • ¼ teaspoon kosher salt
  • 1 × 10.5-ounce bag miniature marshmallows


Before you do the marshmallows, make a crumble with a stick (1/2 cup) of butter and 2 to 3 tablespoons (maybe more) of flour, and 1/2 cup sugar. Add pecans depending on if you like them. When the soufflé is almost done, put this on top, then at the very end add the marshmallows on top. The three different textures: really spectacular.

1. Position an oven rack in the center and preheat the oven to 350°F. Grease a 9- • 11-inch baking dish and set it aside. 

2. In the bowl of a food processor fitted with a metal blade, finely chop the yams and carrots on high speed. Add the cream, sugar, eggs, flour, cinnamon, nutmeg, baking powder, and salt, and pulse to combine. 

3. Pour the batter into the greased baking dish and spread it evenly with a rubber spatula. Bake on the center rack for 15 minutes. 

4. Remove the soufflé from the oven and scatter the marshmallows over the top. (If doing the version to the left, scatter the prepared crumble, then top with the marshmallows). 

5. Return the soufflé to the oven for another 15 to 20 minutes, until the soufflé has puffed up and the marshmallows are golden brown. Serve warm.

Excerpted from My Life on a Plate by Kelis. Published by Kyle Books.  Photography by David Loftus.


  • carrot and yam souffle