Carrot & Yam Soufflé
- 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.