Ingredients:
4 teaspoons sugar, divided
1 (12 ounce) sweet potatoes, peeled and cubed
1 teaspoon lemon juice
1/2-3/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon butter or 1 tablespoon margarine
4 teaspoons flour
1/2 cup milk
2 eggs, separated
1/4 cup miniature marshmallows
Directions:
Preheat oven to 350 F
Grease two 2-cup souffle dishes or custard cups and sprinkle each with 1/2 a teaspoon of sugar; set aside.
Place the sweet potato in a saucepan; cover with water.
Cover and cook until tender, about 10-15 minutes; drain well.
Mash lemon juice, salt, and nutmeg into the sweet potatoes. You should have about 1 cup.
Set aside to cool.
In another saucepan, melt butter; stir in flour and 3 teaspoons sugar until smooth.
Gradually add milk; cook and stir until thickened and bubbly.
Remove from the heat.
In a small bowl, beat egg yolks; stir in mashed potato and milk/butter mixture.
In another bowl, beat egg whites until stiff peaks form; gently fold into potato mixture.
Divide and spoon into prepared dishes; top with marshmallows.
Bake, uncovered for 35-38 minutes or until a knife inserted in the center comes out clean.
Serve immediately.
Servings: 2
Time preparation: 30 min.
Time total: 68 min.