2 large sweet potatoes
2 teaspoons dark molasses
1 tablespoon honey
3 tablespoons all-purpose flour
½ teaspoon salt
⅛ teaspoon ground nutmeg
½ teaspoon ground ginger
4 eggs, separated
2 cups miniature marshmallows
1. Preheat oven to 350°F. Place the potatoes in a lightly-oiled roasting pan. Bake for about 1½ hours until very soft. Split open and remove pulp to a large bowl. Add the molasses, honey, flour, salt, nutmeg, ginger and egg yolks. Mix until smooth.
2. In another bowl, beat the egg whites until stiff. Gently fold into the sweet potato mixture until well blended. Pour into a lightly-oiled 8-by-8-inch pan, spreading mixture evenly. Bake for 30-35 minutes, or until a tester inserted in center comes out clean.
3. Place the marshmallows in one layer on top of the sweet potato mixture and continue baking for 5 minutes more, or until marshmallows are golden brown and soft. Let rest for 15 minutes or so to firm up and cool slightly.
Recipe: Chef Michael Richardson, Cottey College