2 lbs. sweet potatoes
1/2 stick butter
3/4 to 1 1/4 c. sugar, depending on sweetness of potatoes
3 eggs
3/4 c. evaporated milk
2 tsp. vanilla extract
1 tsp. powdered cinnamon
3 tbsp. dark rum (opt.)
1 lb. marshmallows

Wash and boil sweet potatoes in their jackets until tender. Peel, then add butter while potatoes are still hot, and mash with a potato masher until mixture is smooth. Add sugar, stir until well mixed. Then add eggs, one at a time, beating mixture well until all 3 eggs have been added.

Stir in evaporated milk, vanilla, cinnamon and rum if desired. Pour into a buttered 2 quart casserole and bake in a preheated 375 degree oven for 30 minutes. Top with whole marshmallows and continue baking until browned. Serve hot. Yield: 8 servings.