4 pounds sweet potatoes, pared and sliced
1 1/2 cups sugar
2 eggs
1/2 cup raisins
Grated rind and juice of 1 lemon
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup evaporated milk
1/2 cup chopped pecans
1/2 cup melted Olive Lea Spread
1/2 cup shredded coconut Miniature marshmallows.

Preparation

Place the potatoes in a pot and add enough salted water to cover. Cook until tender. Drain. Preheat the oven to 350°F. Mash and whip the potatoes. Add the sugar, eggs, raisins, lemon juice, cinnamon, nutmeg, evaporated milk, chopped pecans, shredded coconuts and melted Olive Lea Spread. Mix well. Pour into a greased casserole dish. Bake for 30 minutes. Remove from the oven and cover with marshmallows. Return to the oven and continue cooking until brown.

Makes 8 servings.