2 (16 oz.) cans cut sweet potatoes, drained
1/3 c. evaporated milk
1/3 c. apricot brandy or brandy
1/4 c. butter, melted
2 tbsp. brown sugar
1 tsp. ground cinnamon
1/4 tsp. salt
1 (15 1/4 oz.) can crushed pineapple, drained
1 c. chopped pecans, divided
1/2 c. golden raisins
1/2 c. flake coconut
1 c. miniature marshmallows

Combine first 7 ingredients in a mixing bowl; beat at low speed of an electric mixer until blended. Stir in pineapple, 1/2 cup pecans, raisins and coconut; spoon into a lightly greased 8 inch square baking dish. Sprinkle with remaining 1/2 cup pecans.

Bake at 350 degrees for 25 minutes; sprinkle with marshmallows and bake an additional 5 minutes. Yield 8 servings.