Recipe courtesy of Kelis Rogers

Carrot and Yam Souffle

  • Level: Easy
  • Total: 45 min
  • Active: 15 min
  • Yield: 10 servings
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Nonstick cooking spray, for greasing the baking dish

5 large carrots, coarsely chopped 

3 large yams, peeled and coarsely chopped 

1 cup heavy cream 

1 cup turbinado sugar 

1 tablespoon ground cinnamon 

2 teaspoons freshly ground nutmeg 

1 large pinch of salt 

4 large eggs, beaten 

One 10.5-ounce bag miniature marshmallows 


  1. Preheat the oven to 350 degrees F. Grease a 9-by-11-inch baking dish and set aside.
  2. Place the carrots and yams in a food processor and process on high until finely chopped. Add the cream, turbinado sugar, cinnamon, nutmeg, salt and eggs to the basin and pulse until well blended.
  3. Pour the mixture into the greased baking dish and spread evenly with a rubber spatula. Top with the miniature marshmallows and bake until the marshmallows become puffed and golden brown, 25 to 30 minutes.

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