Sweet Potato Souffles for Two

Total Time
1hr 8mins
Prep 30 mins
Cook 38 mins

From Taste of Home (October/November 1998)

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F
  2. Grease two 2-cup souffle dishes or custard cups and sprinkle each with 1/2 a teaspoon of sugar; set aside.
  3. Place the sweet potato in a saucepan; cover with water.
  4. Cover and cook until tender, about 10-15 minutes; drain well.
  5. Mash lemon juice, salt, and nutmeg into the sweet potatoes. You should have about 1 cup.
  6. Set aside to cool.
  7. In another saucepan, melt butter; stir in flour and 3 teaspoons sugar until smooth.
  8. Gradually add milk; cook and stir until thickened and bubbly.
  9. Remove from the heat.
  10. In a small bowl, beat egg yolks; stir in mashed potato and milk/butter mixture.
  11. In another bowl, beat egg whites until stiff peaks form; gently fold into potato mixture.
  12. Divide and spoon into prepared dishes; top with marshmallows.
  13. Bake, uncovered for 35-38 minutes or until a knife inserted in the center comes out clean.
  14. Serve immediately.
Most Helpful

4 5

My mom used to make this exact recipe from TOH for me when I was a kid.Yummy and comforting.