Sweet-Potato Soufflé
RJ Cooper, Vidalia
3 cups mashed canned yams 1⁄2 cup applesauce 1⁄4 cup ginger preserves 1⁄2 teaspoon salt 1⁄4 cup evaporated milk 1⁄3 cup unsalted butter 2 eggs 1⁄4 teaspoon ground nutmeg 2 teaspoons dark rum
Mix all ingredients until well incorporated. Pour into a buttered ovenproof baking dish. Spread topping (recipe below) on top of soufflé and bake at 325 degrees for 35 minutes.
Marshmallow topping: 1⁄4 cup brown sugar 2 cups miniature marshmallows 4 egg whites 1⁄3 cup finely minced black walnuts
Combine egg whites and brown sugar in a clean mixing bowl. Whisk until whites form stiff peaks. Gently fold in marshmallows and walnuts.
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