3 1/2 lb. sweet potatoes
1/2 c. butter
1 c. sugar
1 (13 oz.) can evaporated milk
1/4 tsp. ground nutmeg
1 (20 oz.) can crushed pineapple
6 eggs
1 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. vanilla
1 c. seedless raisins
1 1/2 c. miniature marshmallows

Cook potatoes in salted water, drained and peeled. Grease a 3 quart oblong pan. Break up potatoes, put in large bowl, add softened butter, sugar, milk, eggs, salt, cinnamon, vanilla and nutmeg.

Beat with electric mixer, first at low speed then at high until mixture is smooth, fluffy and well blended. Gently stir in drained pineapple and raisins. Put in pan. Top with marshmallows. Bake 20 minutes at 375 degrees. Reduce to 350 degrees and bake 40 minutes. Let stand 20-30 minutes before serving. Serves 12 or more.