6 medium sweet potatoes (red variety)
2/3 c. sugar
1/2 stick butter
1 small can crushed pineapple
1/4 tsp. salt
dash of nutmeg
5 oz. marshmallows

Boil potatoes until tender; peel and mash. Add sugar, salt and butter to warm potatoes. Add crushed pineapple and nutmeg. Mix well. Pour in buttered baking dish and bake at 350°F for about 35 minutes. Remove from oven and arrange marshmallows on top of potatoes, 1/2-inch apart. Return to oven and brown.

(For variety, omit pineapple and add orange and 1/2 cup nuts.)