Ingredients

　　4 pounds sweet potatoes, pared and sliced

　　1 1/2 cups sugar

　　2 eggs

　　1/2 cup raisins

　　Grated rind and juice of 1 lemon

　　1/2 teaspoon cinnamon

　　1/2 teaspoon nutmeg

　　1/2 cup evaporated milk

　　1/2 cup chopped pecans

　　1/2 cup butter or margarine, melted

　　1/2 cup shredded coconut

　　Miniature marshmallows

　　Place the potatoes in a pot and add enough salted water to cover. Cook until tender. Drain. Preheat the oven to 350°F. Mash and whip the potatoes. Add the remaining ingredients (except marshmallows) and mix well. Pour into a greased casserole dish. Bake for 30 minutes. Remove from the oven and cover with marshmallows. Return to the oven and continue cooking until brown.

　　Mrs. Wilkes' Boardinghouse CookbookTen Speed Press