Yam or Sweet Potato Puff
Delight your taste buds with this irresistibly fluffy Yam or Sweet Potato Puff, a comforting and versatile dish perfect for any occasion. Featuring rich, velvety yams (or sweet potatoes) whipped with butter, milk, and a hint of nutmeg, this recipe achieves its signature lightness by folding in stiffly beaten egg whites for an airy texture. Optional toppings like Parmesan cheese and golden breadcrumbs add a delightful savory crunch, making this dish an elegant side or a unique main course. With a prep time of just 20 minutes and an everyday ingredient list, this yam puff is an easy, crowd-pleasing addition to your dinner table. Bake it in a larger dish for family-style sharing or individual ramekins for a touch of sophistication, and enjoy it fresh from the oven, alongside roasted meats or crisp greens. Perfect for holidays, weeknights, or anytime you're craving something cozy yet refined!
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Recipe Information
Ingredients
- 500 grams Yams or sweet potatoes
- 50 grams Butter
- 60 milliliters Milk
- 15 grams Granulated sugar
- 0.25 teaspoons Nutmeg
- 0.5 teaspoons Salt
- 3 whole Eggs
- 30 grams Parmesan cheese (optional)
- 15 grams Breadcrumbs (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and grease a baking dish or ramekins with butter or non-stick spray.
Peel the yams or sweet potatoes and cut them into large chunks. Place the chunks in a pot and cover them with water. Bring the water to a boil and cook for 15–20 minutes, or until the yams are fork-tender.
Drain the cooked yams and transfer them to a large mixing bowl. Mash them until smooth using a potato masher or a handheld mixer.
Stir in the butter, milk, sugar, nutmeg, and salt until fully incorporated and the mixture is creamy. Let it cool slightly.
Separate the eggs, placing the whites in a clean, grease-free mixing bowl, and stirring the yolks into the mashed yam mixture.
Using an electric mixer or a whisk, beat the egg whites until they form stiff peaks, but avoid over-beating.
Gently fold the beaten egg whites into the yam mixture in three additions. Use a spatula to carefully fold until there are no streaks of egg whites visible, but avoid over-mixing to preserve the airiness.
Spread the mixture evenly into the prepared baking dish, or divide it among individual ramekins for single servings.
If using Parmesan cheese and/or breadcrumbs as a topping, sprinkle them evenly over the surface of the puff.
Bake in the preheated oven for 25–30 minutes (for ramekins) or about 35–40 minutes (for a larger dish), or until the puff is golden and slightly risen.
Serve immediately while the puff is airy and warm. Enjoy it as a side dish or a comforting main served with greens or roasted meats.
Nutrition Facts
Calories |
1282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.6 g | 84% | |
| Saturated Fat | 33.4 g | 167% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 708 mg | 236% | |
| Sodium | 2481 mg | 108% | |
| Total Carbohydrate | 131.9 g | 48% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 40.7 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 697 mg | 54% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2051 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
