Sweet Potato Souffles for Two

From Taste of Home (October/November 1998)

• Ready In: 1 hr 8 mins
• Serves: 2

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 marshmallow

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.