3 1/2 lbs. (6 med. size) sweet potatoes or yams, cooked in boiling water, drained & peeled
1/2 c. lightly salted butter, room temp.
1 c. granulated sugar
1 (13 oz.) can evaporated milk, undiluted
6 eggs
1 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. vanilla extract
1/4 tsp. ground nutmeg
1 (20 oz.) can crushed pineapple in pineapple juice, drained
1 c. dark seedless raisins
1 1/2 c. miniature marshmallows

Grease a 3 quart oblong baking dish. Break up sweet potatoes and put into a large bowl. Add butter, sugar, milk, eggs, salt, cinnamon, vanilla and nutmeg. Beat with an electric mixer first at low speed and then at high, until mixture is smooth, fluffy and well blended. Gently stir in pineapple and raisins. Scrape into prepared dish.

Heat oven to 375 degrees. Top sweet potatoes with marshmallows and bake 20 minutes. Reduce heat to 350 degrees and bake 40 minutes. longer. Remove from oven and let stand in a warm place 20 to 30 minutes before serving.

Makes about 12 cups. Serve 12 or more.