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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