6 med. sweet potatoes
1 (15 oz.) can coconut - almond frosting
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
2 c. miniature marshmallows

Cook sweet potatoes in boiling water for 20 to 25 minutes or until tender, (canned sweet potatoes work equally well). Drain and cool. If cooked with the peeling on, now remove skin. Proceed to mash the potatoes. Combine first 4 ingredients, mix well, spoon into greased 12 x 8 x 2 inch baking dish. Bake uncovered at 350 degrees for 18 minutes. Sprinkle with marshmallows, continue baking 5 minutes or until thoroughly heated.