Biggy’S Sweet Potato Casserole

• 6 whole Medium Sweet Potatoes
• 1 stick Margarine
• 1 cup Brown Sugar
• 4 ounces, fluid Evaporated Milk (canned)
• 2 whole Eggs
• 1-1/2 teaspoon Vanilla Extract
• 2 cups Mini Marshmallows

1. 1. Boil potatoes with skins on until tender. Remove from water, let cool, peel, and put in mixer. (Unless you enjoy burning your fingers off, trust me, let the poor potatoes cool!)
2. 2. Spray a deep, square casserole dish with Pam or grease lightly. Preheat oven to 350F.
3. 3. In a large bowl, add margarine and brown sugar to the sweet potatoes. Mash with potato masher, then beat (you may need to rinse the beaters several times if it picks up fibers).
4. 4. Add milk and eggs, then vanilla, beating again.
5. 5. Pour the mixture into the casserole dish and bake 35 to 40 minutes on 350F. Test with a toothpick, and if it's clean, you're good to go!
6. 6. Remove from oven, add marshmallows on top, and return to oven. Remove when tops are toasty! You will have to watch as marshmallows will burn. (Let's just say I speak from experience - multiple experiences!)

potatoes, margarine, brown sugar, milk, eggs, vanilla, marshmallows

Taken from tastykitchen.com/recipes/holidays/biggye28099s-sweet-potato-casserole/ (may not work)