3 lg. sweet potatoes
1/4 tsp. salt
1 1/2 tbsp. butter
1/2 tsp. cinnamon
1/2 c. brown sugar
Lemon juice from 1/4 lemon
1 tbsp. honey
1/8 tsp. dry mustard
3 tbsp. juice of drained pineapple
1 (#1) can crushed pineapple, drained
3 tbsp. raisins (optional)
Marshmallows to cover dish

Wash potatoes, wrap in foil, and bake in 350 degree oven for 1 hour, or until soft when pierced with a fork. Peel while still warm, and mash in large bowl. Add salt, butter, cinnamon, sugar, lemon juice, honey, and dry mustard. Beat on low speed with electric mixer until light, adding a bit of the pineapple juice. Fold in drained pineapple and raisins.

Spoon mixture into greased baking dish, cover with marshmallows, and bake at 350 degrees for 15 to 20 minutes or until marshmallows melt and turn golden brown. If potatoes appear dry after mashing with the juice, add additional juice or milk.