4 teaspoons sugar, divided
                       1 large sweet potato (about 12 ounces, peeled and cubed
                       1 teaspoon lemon juice
                       ½ to ¾ teaspoon salt
                       1/8 teaspoon ground nutmeg
                       1 tablespoon butter or margarine
                       4 teaspoons all-purpose flour
                       ½ cup milk
                       2 eggs, separated
                       ¼ cup miniature marshmallows.

                       Grease two 2-cup soufflé dishes or custard cups, sprinkle each
                       with ½ teaspoon of sugar. Set aside. Place sweet potato in a
                       saucepan; cover with water. Cover and cook until tender,
                       about 10-15 minutes; drain well. Add lemon juice, salt and
                       nutmeg. Mash potato mixture (should have about 1 cup); set
                       aside to cool. In another saucepan, melt butter; stir in flour and
                       remaining sugar until smooth. Gradually add milk; cook and stir until
                       thickened and bubbly. Remove from the heat. Beat egg yolks in a
                       small bowl; stir in mashed potato. Combine potato and milk mixtures;
                       set aside. In a mixing bowl, beat egg whites until stiff peaks form;
                       gently fold into potato mixture. Spoon into prepared
                       dishes. Top with marshmallows. Bake, uncovered, at 350 degrees
                       for 35-38 minutes or until a knife inserted in the center comes out
                       clean. Serve immediately.