Chef Carl Schroeder, from The Market restaurant in Del Mar, is part of the inaugural class of local chefs that have been voted into the San Diego Home/Garden Lifestyles Chefs Hall of Fame, which will be an annual event. The chefs being inducted are featured in the December issue of San Diego Home/Garden Lifestyles magazine.

Magazine publisher Mark McKinnon and KUSI's Joe Lizura were up in Del Mar at The Market to congratulate Chef Schroeder, who showed us how to make a special dish for Thanksgiving called "Jewel Yam Souffle," the recipe for which you can find below.

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For more info, visit www.sdhg.net


Jewel Yam Souffle

Makes 6-8
3 oz servings

Preheat oven to 325 degrees


3 medium sized jewel yams, roasted
3 /4 cup cream
¼ cup butter
½ cup brown sugar
2 oz brandy
2 large eggs
½ tsp nutmeg
½ tsp cinnamon
¼ tsp cloves

Salt and pepper to taste

Once yams are roasted and cool enough to handle, scoop out meat and pass through a food mill or run on low in a food processor just until smooth. Place in medium sized bowl and set aside.

Warm cream over medium low heat until hot
Cut butter into chunks and drop into cream to melt.

Fold cream mixture to yams
Add brown sugar and brandy
Wisk spices into eggs and whip egg mixture into yam mixture.
Mix until fully incorporated

Scoop into 3 oz molds (available in specialty food and kitchen stores)

Create a water bath by placing soufflés into a glass baking dish and pouring lukewarm water into dish until halfway up sides of soufflé dishes.


Bake for 35-40 minutes
25 minutes if convection oven.