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Sweet Potato Souffles
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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
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
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Printed from tasteofhome.com Oct 7, 2008Copyright Reiman Media Group, Inc © 2008 |