2 c. mashed sweet potatoes
1 c. hot milk
1/2 tsp. salt
3 tbsp. butter
2 tsp. sugar
2 eggs
1/2 c. raisins
1 tsp. nutmeg
1/2 c. chopped pecans
marshmallows

Mash sweet potatoes. Scald the milk and dissolve the sugar and salt in it. Add the butter, stirring until melted. Add this mixture to the potatoes and mix and beat until light and fluffy. Separate the eggs, beat yolks and add to the potatoes. Add the nutmeg, raisins and nuts. Beat egg whites until stiff, cut and fold slightly into the potatoes and pour into a buttered baking dish.

Quickly arrange the marshmallows 1/2-inch apart on top with raisins in between marshmallows.

Bake in moderate oven at 350°F until the souffl is set and the marshmallows are toasted delicately. Serve at once.

Serves 6 to 8.