4 tablespoons butter
4 tablespoons flour
1 cup whole milk
1 15-ounce can cut yams in syrup, pureed
6 eggs, separated
1/8 teaspoon salt (more to taste)
1/8 teaspoon pepper (more to taste)
1/2 teaspoon lemon juice, freshly squeezed
Melt butter in large saucepan over medium heat. Add flour and cook, stirring constantly, 2 minutes. Slowly add milk, whisking to avoid lumps. Stir in 1 cup yam puree and bring mixture to boil. Slightly beat egg yolks; add yolks to yam mixture and bring to boil a second time. Transfer souffle base to mixing bowl and season with salt and pepper. Set aside to cool.
Preheat oven to 400 degrees. Beat eggs whites in large bowl of mixer with lemon juice until soft, but not stiff, peaks form. Carefully fold egg whites into cooled flavor base – a swirled effect looks and works better than total incorporation. Pour mixture into center of buttered, floured 1 1/2 quart (6 cup) souffle mold. Place in oven, and immediately
reduce heat to 350 degrees. Bake 12-15 minutes.