Sweet Potato Casserole

Sweet potatoes are at their lowest price in the winter, but this Sweet Potato Casserole is great anytime of year. To save money in the spring and summer, use canned or frozen sweet potatoes.

Ingredients

4 cup mashed cooked sweet potatoes (about 3 large)

1/2 cup margarine, softened

3 eggs

1 tsp vanilla extract

1 Tbsp lemon juice

1 cup sugar

1/2 cup evaporated milk

1 tsp cinnamon

1/2 tsp salt

1/2 cup chopped pecans

1/2 cup flaked coconut

2 cup miniature marshmallows

Directions

1. Preheat oven to 350°F. Combine sweet potatoes and margarine in a large bowl; mix until well blended.

2. Add eggs, vanilla, lemon juice, sugar, evaporated milk, cinnamon and salt; mix well. Stir in pecans and coconut.

3. Grease a large baking dish. Spoon sweet potato mixture into prepared baking dish.

4. Bake sweet potato mixture for 20 minutes or until heated through. Arrange marshmallows over top. Bake for about 3 minutes or until marshmallows are puffed and golden brown.