Sweet Potato Casserole (Judy Mueller)

3 1/2 Lb Sweet potatoes or yams
1/2 Cup Butter or Margarine
1 Cup sugar
1 13oz can evaporated milk
6 eggs
1 tsp salt
1 Cup Raisins
1 1/2 cup miniature marshmallows
1/2 tsp cinnamon
1/2 tsp vanilla
1/4 tsp nutmeg
1 20oz can crushed pineapple, drained

Serves 12

1.  Cook Sweet Potatoes in salted water until soft
2.  Preheat oven to 375
3.  Grease a 3Qt baking dish
4.  Break up potatoes and put into a large bowl
5.  Add butter, sugar, milk, eggs, salt, cinnamon, vanilla and nutmeg
6.  Beat with electric mixer (low speed then high), until mixture is smooth, fluffy and well blended
7.  Gently stir in raisins and pineapple
8.  Pour into baking dish and top with marshmallows
9.  Bake for 20 minutes at 375 then reduce heat to 350 for another 40 minutes
10. Remove from oven and let stand in a warm place for 20 - 30 minutes before serving