From the kitchen of Sandy & Chuck Clark

¼ Pound butter

½ Cup sugar

4 Cups baked mashed yams

2 Egg yokes

¼ tsp salt

2 Egg whites stiffly beaten

 

Cream butter – add sugar beating till light and fluffy

Add yams, egg yokes and salt mixing very well

Add in egg whites

Pour into a ½ qt soufflé dish.

 

Bake at 350 for 35 minutes

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