2 lb. 14 oz. sweet potatoes, as purchased
2 1/3 c. milk
3 med. eggs
3 qt. baking dish

Peel and cube sweet potatoes. Quarter lengthwise, slice crosswise into approximately 1 inch pieces. Place in blender container: 1 egg 1 tbsp. sugar or to taste 1-2 tsp. butter Shake of salt (optional) 1/2 tsp. vanilla Dash of cinnamon (optional)

Pulse blender just enough to combine. With blender running, add sweet potato cubes as long as you can. Careful! Beware of splashing. Add rapidly at first, then slowly. As it becomes difficult, stop blender and use spatula to push cubes near blades, then re-start. Continue until too thick to blend pieces. Some texture is desirable, but not large pieces.

Pour into greased baking dish or casserole. Darkening as mixture stands is typical. Repeat with more milk, eggs, etc. until all potato is used. The last batch might not be a full cup of milk, and no egg. Adjust according to potato available. Stir to combine. Add optional raisins or currants. Bake at 350 degrees for 1 to 1 1/2 hours. Cook until done in center. Will be soft, but not soupy.