Submitted by Gillian Clark owner of the General Store in Silver Spring.
Four sweet potatoes
6 eggs separated
1 tablespoon brown sugar
1 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp nutmeg
1/2 cup soft butter
1/2 cup fine bread crumbs
1 tsp sea salt
Preheat the oven to 425. Rub olive oil all over the potatoes and place on the sheet tray into the hot oven. Roast for about 30 minutes or until a knife inserted goes in smoothly. When the potatoes have cooled, peel them completely. Mash them and blend with the six yolks in a food processor. Add the sugar, salt, pepper and spices. Blend well. Set aside in a large mixing bowl. With a pastry brush, completely coat the inside and the rim of the ramekins with the soft butter. Dust and cover completely with a fine layer of breadcrumbs. Set aside on a sheet tray. Whip the egg whites to a soft peak and gently fold into the sweet potato mixture. Fill the ramekins with the mixture to about 7/8 full. Place in the oven until puffed high and slightly browned — about 20 minutes.
While the soufflés are in the oven, make the marshmallow sauce. Simply melt the marshmallows over low heat in a saucepan. With a spoon, pour a puddle of the warm marshmallow sauce onto an appetizer plate. Sprinkle with a pinch of sea salt. Unmold the soufflé by running a paring knife around the inner sides of the ramekin. Unmold into a clean towel and then gently place on the marshmallow sauce and sea salt. Serve immediately.