Sweet Potato Pudding Topped With Marshmallows

• 2 lb. sweet potatoes
• 1/2 stick butter or margarine
• 1 c. sugar
• 3 eggs
• 3/4 c. evaporated milk
• 2 tsp. vanilla extract
• 1 tsp. powdered cinnamon
• 3 Tbsp. dark rum (optional)
• 1 lb. marshmallows

1. Wash and boil sweet potatoes in their jackets until tender. Peel, then add butter or margarine while potatoes are still hot and mash with a potato masher until mixture is smooth.
2. Add sugar, stir until well mixed.
3. Then add eggs, one at a time, beating mixture well until all 3 eggs have been added.
4. Stir in evaporated milk, vanilla, cinnamon and rum, if desired.
5. Pour into a buttered 2-quart casserole and bake in a preheated 375u0b0 oven for 30 minutes.
6. Top with whole marshmallows and continue baking until browned.
7. Serve hot.
8. Yields 8 servings.

sweet potatoes, butter, sugar, eggs, milk, vanilla extract, powdered cinnamon, dark rum, marshmallows

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1002989 (may not work)