Saturday, September 14, 2013

Sweet Potato Souffles

4 teaspoons sugar, divided
1 large sweet potato (about 12 ounces), peeled and cubed
1 teaspoon lemon juice
1/2 to 3/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon butter or margarine
4 teaspoons all-purpose flour
1/2 cup milk
2 eggs, separated
1/4 cup miniature marshmallows

Grease two 2-cup souffle dishes or custard cups; sprinkle each with 1/2 teaspoon of sugar. Set aside. Place sweet potato in a saucepan: cover with water. Cover and cook until tender, about 10-15 minutes; drain well. Add lemon juice. salt and nutmeg. Mash potato mixture (should have about 1 cup); set aside to cool. In another saucepan, melt butter; stir in flour and remaining sugar until smooth. Gradually add milk; cook and stir until thickened and bubbly. Remove from the heat. Beat egg yolks in a small bowl; stir in mashed potato. Combine potato and milk mixtures; set aside. In a mixing bowl, beat egg whites until stiff peaks form; gently fold into potato mixture. Spoon into prepared dishes. Top with marshmallows. Bake. uncovered, at 350 for 35-38 minutes or until a knife inserted in the center comes out clean. Serve immediately.

Yield: 2 servings.

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