| How To Cook: |
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1. Drop the yams into enough lightly salted boiling water to cover them completely and cook briskly with the pan partially covered until the yams are tender but not falling apart.
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2. Drain and return them to the pan. Slide the pan back and forth over moderate heat for a minute or so, until the yams are completely dry.
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3. Force the yams through a ricer set over a deep bowl, or mash them to a smooth puree with a fork or electric beater. Beat in the 4 tablespoons of butter bits and, beating constantly, pour the milk into the yams in a slow, thin stream.
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4. Add 1/3 cup of the grated cheese, the salt and a few grindings of pepper, then beat in the egg yolks one at a time. Set the mixture aside to cool to room temperature.
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5. Preheat the oven to 350°.With a pastry brush spread the tablespoon of softened butter evenly over the bottom and sides of a 1-quart souffle dish.
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6. In a deep bowl beat the egg whites with a whisk or a rotary or electric beater until they are stiff enough to stand in unwavering peaks when the beater is lifted from the bowl.
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7. Mix about one quarter of the whites into the yams, then pour the mixture over the remaining egg whites. Gently but thoroughly fold them together with a rubber spatula, using an over-under cutting motion rather than a stirring motion.
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8. Pour the souffle mixture into the prepared dish and lightly smooth the top with the spatula. Sprinkle the surface with the remaining 2 tablespoons of grated cheese.
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9. Bake in the middle of the oven for about 35 minutes, or until the souffle puffs well above the rim of the dish and the top is lightly browned. Serve at once.
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