3 lg. sweet potatoes
1 c. sugar
1/4 c. pecans, chopped
1 c. sm. marshmallows
1 stick butter
1/2 c. Eagle Brand milk
1/2 c. raisins (optional)
1/4 tsp. salt
1/4 c. whiskey
Lg. marshmallows

Peel and cut potatoes. Cook until tender; drain and mash while hot. Add sugar, butter, milk, and salt. Stir in pecans, small marshmallows, raisins and whiskey. Place mixture in large casserole dish. Top with large marshmallows. Bake at 300 degrees for 15 minutes or until marshmallows are browned.