2 pounds sweet potatoes
1/2 stick ( 1/4 cup) butter or margarine
3/4 to 1 1/4 cups sugar, depending on sweetness of potatoes
3 eggs
3/4 cup evaporated milk
2 teaspoons vanilla extract
1 teaspoon cinnamon
3 tablespoons dark rum, optional
1 pound marshmallows, optional

Wash and bake or boil sweet potatoes in their jackets until tender. Preheat oven to 375 degrees. Peel, add butter or margarine while potatoes are hot, and mash with a potato masher until smooth. Add sugar; mix well. Add eggs one at a time, beating mixture until all 3 eggs have been added. Stir in evaporated milk, vanilla, cinnamon and rum, if using. Pour into a buttered 2-quart casserole and bake for 30 minutes. Top with whole marshmallows and continue baking until browned. Serve hot. Makes 8 servings, each 517 calories, 11 grams fat, 180 mg. sodium.

- From Spoonbread and Strawberry Wine by Norma Jean Darden and Carole Darden, Main Street Books, 1994.