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A Yam Inspired Chocolate Soufflé

A fluffy, chocolatey soufflé infused with yams and drizzled in a rich, golden-caramel yam sauce. This delectable dessert honors the traditional Thanksgiving tuber while bringing something new to your holiday feast. We chose to incorporate golden yams, which originated in South America, and chocolate, first cultivated in Mesoamerica, into this puffy French egg dish to reflect our global student body. Plus, the golden sauce atop this dark chocolate soufflé is an undeniable display of our Vandal colors and school spirit!

From the Kitchen of Libby Reynolds and Kody Duclos

  • Servings: 8 soufflés
  • Serving Size: 1 soufflé + 1-2 tablespoons sauce
  • Gluten-free, Vegetarian



  • • 1 dozen egg whites
  • • 6 egg yolks
  • • 1 medium yam, cooked and peeled
  • • 2 cups dark chocolate chips
  • • Sugar, divided (4 tablespoons + 2 teaspoons)
  • • 1 teaspoon salt
  • • 1 cup canned coconut milk


  • • 2 tablespoons butter
  • • 1/2 cup sugar
  • • 1 medium yam, cooked and peeled
  • • 1 cup canned coconut milk


For the soufflés:

  1. 1. Preheat oven to 400° Fahrenheit. Remove eggs from the refrigerator – they will beat better at room temperature…
  2. 2. Coat eight 8-ounce ramekins with cooking spray (bottom and sides).
  3. 3. Microwave 2 yams (one for soufflé and one for sauce) on high for 6 minutes, checking and turning halfway through. Set aside to cool.
  4. 4. Prepare chocolate chips by melting them in a glass bowl in the microwave, mixing until smooth.
  5. 5. Separate 12 eggs. Place all whites into a large bowl for beating. Reserve 6 of the yolks in a separate bowl.
  6. 6. Combine the egg yolks with 4 tablespoons of sugar and 1 teaspoon of salt.
  7. 7. Cut one yam in half, scoop out the flesh from both halves into a blender or food processor. Add 1 cup of coconut milk (the fat tends to separate in the can – run can under warm water before opening, then whisk milk to re-combine). Blend yam and coconut milk into a smooth, even-textured puree. 
  8. 8. Temper egg yolks by slowly incorporating the yam puree. Finally, add the melted chocolate and combine until smooth.
  9. 9. Beat egg whites with 2 teaspoons of sugar until stiff peaks form.
  10. 10. Add half of the egg whites to the chocolate mixture; stir well.
  11. 11. Gently fold in the remainder of the egg whites with a spatula – do not overmix.
  12. 12. Fill ramekins to the top with batter. Using a butter knife, level the tops and “cut” around the sides of each ramekin to promote rising.
  13. 13. Bake for 20 minutes, placing four at a time on the middle rack. Insert a toothpick to check for doneness – it should not have liquid on it.

For the sauce:

  1. 1. Using the same blender as before, make more yam puree with 1 medium yam and 1 cup coconut milk. Set aside.
  2. 2. Melt 2 tablespoons of butter in a medium saucepan on low to medium heat. Continue cooking until it just starts to turn brown and toasty.
  3. 3. Add half a cup of sugar, continue to cook on low, stirring frequently. Take care not to overcook or burn!
  4. 4. Once the mixture has caramelized (brown color, smooth, gooey texture) remove from heat. Slowly incorporate the yam puree, stirring vigorously.
Drizzle sauce over soufflés. Serve in ramekins within 10-15 minutes of baking.

Nutrition Data (per serving)

  • Calories: 545
  • Sodium: 2631 mg
  • Total Carbohydrate: 71 g
  • Protein: 13 g
  • Sugars: 57 g
  • Fat: 25 g
We Vandalized Your Grandma’s Yams! A Yam Inspired Chocolate Soufflé (2017)
We Vandalized Your Grandma’s Yams! A Yam Inspired Chocolate Soufflé (2017)
Libby Reynolds and Kody Ducios
Libby Reynolds and Kody Ducios

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Advancement Services

Physical Address:

1150 Blake House
University of Idaho
Moscow, ID 83844-3302

Mailing Address:

875 Perimeter Dr MS 3302
Moscow, ID 83844-3302

Phone: 208-885-2072