Sweet Potato Souffle - cooking recipe

Ingredients

3 c. (715 ml) mashed sweet potatoes
1/2 c. (120 ml) butter
1 c. (240 ml) sugar
1 tsp. (5 ml) vanilla
1/2 c. (120 ml) milk
4 well beaten eggs
1/2 c. (120 ml) grated coconut
1 c. (240 ml) chopped pecans
1/4 c. (60 ml) raisins (optional)
12 marshmallows

Preparation

Combine potatoes, butter, sugar and vanilla.
Mix well, preferably with electric mixer.
Add milk slowly.
Add beaten eggs.
Mix well.
Texture should be light and fluffy.
Fold in coconut, nuts and raisins; pour into 3-quart (2835-ml) buttered casserole.
Bake at 350\u00b0 (177\u00b0C) for 30 to 45 minutes or until firm.
Place marshmallows on top and return to oven.
Increase temperature to 375\u00b0 (190\u00b0C) and bake until marshmallows are golden brown.
Yields 8 to 10 servings.