Sweet Potato Souffles For Two
From taste of home (october/november 1998)
Steps
Preheat oven to 350f.
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.
Ingredients
sugar, sweet potatoes, lemon juice, salt, ground nutmeg, butter, flour, milk, eggs, miniature marshmallow