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 (should have about 1 cup); 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 mixing 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.