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Prep Time: 35 Minutes Cook Time: 35 Minutes |
Ready In: 70 Minutes Servings: 2 |
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This is a delightfully new way to enjoy sweet potatoes. I know you'll agree these souffles are light, smooth and delicious.Mary Kay Dixson, Decatur, Alabama Ingredients:
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 |
4 teaspoons king arthur unbleached all-purpose flour |
1/2 cup milk |
2 eggs, separated |
1/4 cup miniature marshmallows |
Directions:
1. 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; set aside to cool.
2. 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.
3. Beat egg yolks in a small bowl; stir in mashed potato. Combine potato and milk mixture; set aside. In a bowl, beat egg whites until stiff peaks form; gently fold into potato mixture.
4. 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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