3 lb. sweet potatoes (about 4 or 5)
1 cup pineapple juice (or orange juice)
1/4 cup (1/2 stick) butter
1 egg, slightly beaten
1 tsp. salt
1/4 tsp. cinnamon
about 1/3 cup reserved pineapple juice
8 large marshmallows

Pare potatoes and cut into large chunks. Cook in 1 cup pineapple juice, covered, about 20 minutes. Drain, reserving juice.

Preheat oven to 350°F. Mash potatoes well; then add butter, egg, salt, cinnamon and 1/3 cup of reserved juice. With spoon or electric mixer, beat mixture until creamy; spoon into 8-inch round baking dish. Press marshmallows lightly into top. Bake at 350°F for about 30 minutes or until marshmallows are golden brown. Serve at once.

Submitted by: Ann Howie