- 2 29-oz. cans sweet potatoes, drained
- 3 eggs, beaten
- 1/4 c. milk, warmed
- 2 T. butter or margarine, melted
- 1/2 tsp. salt
- 1 7 1/2 oz. jar Marshmallow Fluff
Heat oven to 425F. Lightly grease a 2 1/2 quart souffle dish or casserole; set aside. In a large bowl with mixer at medium speed, beat sweet potatoes until smooth. Beat in eggs, milk, butter, salt and one-third of the Fluff. Pile into the souffle dish and bake 20 minutes. Remove from oven. Turn heat to 550F. Spread remaining Fluff over top of sweet potatoes, spreading to the edges. Return to oven for 5 to 7 minutes more or until top is puffed and lightly browned. Makes 6 to 8 servings.