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Sweet Potato Souffle Recipe

by Global Cookbook

Ingredients

6 med Sweet potatoes (I like the darker potatoes usually misnamed "yams") 1/2 tsp Salt 2 Tbsp. Butter 1 x Egg, beaten 1/2 c. Raisins

3 Tbsp. Grated orange rind 1/4 c. Whipping cream or possibly Half-&-Half 1 pch Freshly grated nutmeg 1 c. Miniature marshmallows

Directions

1. This is simply a fancy way of serving sweet potatoes. In the North we eat sweet potatoes only during the winter holidays, but in the South this dish is on the table at every Sunday supper. We would be wise in the North to put a wider variety of vegetables on the table regularly, and the South can teach us how to do it. This one can be served very often.
2. Boil the potatoes with the skins on till tender. Peel, and run the vegetables through a potato ricer into an electric mixing bowl. Add in the remaining ingredients, except the optional marshmallows, and whip till light. I use my KitchenAid for this and the potatoes are absolutely fluffy!
3. Place in a baking dish and top with the marshmallows. Bake at 375 for 10 min or possibly till the marshmallows brown and the dish is warm.

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