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Sweet Potato Souffles Recipe

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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

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Sweet Potato Souffles Recipe

Prep: 35 min. Bake: 35 min.

Yield: 2 Servings

35 35 70

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 all-purpose flour
1/2 cup milk
2 eggs, separated
1/4 cup miniature marshmallows

Directions

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.
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.
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.
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.

Nutritional Facts 1 serving (1 each) equals 341 calories, 13 g fat (6 g saturated fat), 236 mg cholesterol, 754 mg sodium, 46 g carbohydrate, 3 g fiber, 11 g protein.

Originally published as Sweet Potato Souffles in Taste of Home October/November 1998, p10

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