2 lg. cans dry-pack sweet potatoes
1 (20 oz.) can (med.) crushed pineapple
1 (1 lb.) can or jar diced carrots
2 eggs
Honey to taste
Salt to taste (1/4 to 1/2 tsp.)
1 stick butter
Regular size marshmallows

Place sweet potatoes, pineapple, carrots, and about 1/4 of the carrot liquid in large mixer bowl. Add eggs. Blend ingredients slowly; then mix at medium speed until smooth. Add honey to taste (or about half of a medium jar); add salt to taste, and blend well. Place in a large 3-quart casserole.

Cut up butter in small pieces and lay them all over top. Bake at 375 degrees for 1 hour. Cover top with marshmallows and bake another 10 minutes or until brown.

NOTE: May be prepared the day before and baked 1 hour before serving time. Good with turkey, chicken or ham. 8 servings.