Sweet Potato Soufflé

2 cups cooked sweet potatoes
1 cup hot milk
2 tablespoons sugar
½ teaspoon salt
2 tablespoons butter (or margarine)
3 eggs
1 teaspoon nutmeg
¼ cup Pecan pieces
1-2 cups marshmallows

Mash potatoes well. Heat milk but do not boil. Add sugar, salt, and butter. Stir until sugar is dissolved and butter is melted. Add milk mixture to potatoes, mix and beat until smooth. Separate eggs and beat yolks well. Add beaten yolks to potatoes. Add nutmeg and nuts. Stir. Beat egg whites stiff. Add whites to potato mixture. Fold in until thoroughly blended. Be careful not to beat or stir. Spoon mixture into buttered baking dish. Arrange marshmallows on top. Bake at 375º until soufflé is set and marshmallows are brown, about 30 minutes. Serve at once.