Big Mama Hammond’s Sweet Potato Soufflé

 

 

6
medium sweet potatoes
1/4
cup liquid from potatoes
3
eggs, beaten
1/2
cup butter
1
cup white sugar
1/2
cup brown sugar
1/2
teaspoon nutmeg
1/2
teaspoon cinnamon
Miniature marshmallows

 

 

Boil sweet potatoes until tender.  Preheat oven to 300°F.  Skin and cream potatoes with liquid and add eggs, butter, sugars, nutmeg, and cinnamon.  Place in greased baking dish and bake for 15 to 20 minutes.  Top with marshmallows and bake for an additional 5 to 10 minutes. 

 

Serves 8.