• 4 C. mashed cooked sweet potatoes (about 3 large)
• 1/2 C. margarine, softened
• 3 eggs
• 1 tsp. vanilla extract
• 1 Tbs. lemon juice
• 1 C. sugar
• 1/2 C. evaporated milk
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 1/2 C. chopped pecans
• 1/2 C. flaked coconut
• 2 C. miniature marshmallows

Preheat oven to 350 F. Combine sweet potatoes and margarine in a large bowl; mix until well blended. Add eggs, vanilla, lemon juice, sugar, evaporated milk, cinnamon and salt; mix well. Stir in pecans and coconut. Grease a large baking dish. Spoon sweet potato mixture into prepared baking dish. Bake sweet potato mixture for 20 minutes or until heated through. Arrange marshmallows over top. Bake for about 3 minutes or until marshmallows are puffed and golden brown. Serves 6.

Brenda Gibson, Landers, CA