Sweet Potato Souffles

• 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,
• 1/4 cup miniature marshmallows

1. 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.
2. 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.
3. 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.
4. Spoon into prepared dishes. Top with marshmallows. Bake, uncovered, at 350u0b0 for 35-38 minutes or until a knife inserted in the center comes out clean. Serve immediately.

sugar, sweet potato, lemon juice, salt, ground nutmeg, butter, allpurpose, milk, eggs, marshmallows

Taken from www.tasteofhome.com/recipes/sweet-potato-souffles/ (may not work)