Sweet Potato Soufflé

 

INGREDIENTS:

2 pounds small sweet potatoes
1/4 cup butter or margarine
1/4 cup sugar
1/3 cup light cream
2 eggs, beaten
Cinnamon and/or allspice to taste
2 cups miniature marshmallows

 

TO PREPARE:

 

·        Cook the sweet potatoes in water to cover in a saucepan for 1 hour or until tender; drain. Peel the potatoes and mash in a large bowl.

 

·        Add the butter, sugar, cream, eggs and cinnamon; mix well. Spoon into a greased 2-quart baking dish.

·        Bake at 350 degrees for 30 to 40 minutes or until the center is set. Increase the oven temperature to 475 degrees. Top with the marshmallows. Bake for 3 to 5 minutes or until golden brown.

 

·        Variation: Omit the marshmallows, reduce the sugar slightly and fold in 1/2 cup raisins and 1/2 cup toasted pecans.

·         

SERVES 8