Ingredients (serves 8)
6 medium sweet potatoes
1/2 cup butter, cubed
3/4 cup Imperial Sugar / Dixie Crystals Granulated Sugar
1 can (20 ounces) crushed pineapple, drained
2 eggs, beaten
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
15 large marshmallows
Place sweet potatoes in a large kettle and cover with water; bring to a boil. Boil gently until potatoes can easily be pierced with the tip of a sharp knife, about 30-45 minutes. Drain; cool slightly.
Peel potatoes and place in a large bowl; mash. Stir in butter and sugar until butter is melted. Add pineapple, eggs, vanilla, nutmeg and salt.
Spoon into a greased 2-qt. baking dish. Top with marshmallows. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted near the center comes out clean.