Sweet Potato Casserole (Courtesy Penny Midboe) 2 large or 3 medium sweet potatoes 1 teaspoon salt 4 tablespoons butter 5 oz. can of evaporated milk
½ cup sugar
1 lightly whisked egg
½ cup raisins
2 ½ cups miniature marshmallows
Preheat oven to 350oF. Peel sweet potatoes and cut into large cubes. Put potatoes in saucepan and cover with water; add salt to water. Bring water to boil. When sweet potatoes are tender drain and transfer to large bowl. Mash sweet potatoes. Add butter and continue mashing until melted. Add evaporated milk, sugar and egg. Incorporate fully, before adding raisins. Pour mixture into baking dish; leave at least two inches between top of dish and mixture. Bake for 30 minutes and then add marshmallows to top of casserole. Return dish to oven. While marshmallows are in oven, check them every minute or so. Wait until they've puffed and are lightly browned
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