Sweet Potato Soufflé

Ingredients:
5 lg Sweet Potatoes, skinned, and chopped in 1/2 in sq. chunks
1 lg Plantain (Green or Yellow).
1 1/2 cup Brown Sugar
1 stick Butter, room temperature
3 Tbsp Cinnamon
1 Tbsp Ginger Powder, ground
1 Tbsp Allspice
1 Tbsp Nutmeg
2 cups Pecans, chopped
1 bag mini Marshmallows

Directions:

• Place Potatoes and Plantain in large pot, and bring to a boil. Boil until Potatoes are fork-tender.
• Preheat Oven to 350°F
• In a large bowl, mash the Potatoes, Plantain, and Butter.
• Mix in Spices and Brown Sugar.
• Taste mixture… if more flavor or sweetness is desired, add more. If too sweet, boil another Potato and add to it.
• Place mixture in baking dish.
• Cover with Pecan layer.
• Cover that layer with Marshmallows.
• Bake in oven until Marshmallows are golden brown, or about 20 minutes.

NOTE: This is not a true Soufflé, but I have always heard it called so.

Variations:
Ṽ›Ɣ - Substitute Margarine for Butter, and make sure the Marshmallows do not use gelatin.