Sweet Potatoes Richard

Yield: Makes 6 servings

Ingredients

• 3  pounds  unpeeled sweet potatoes (about 4 large)
• 1 1/2  cups  packed light brown sugar
• 1/4  teaspoon  ground cinnamon
• 1/4  cup  butter, melted
• 1/3  cup  chopped pecans, toasted
• 1/3  cup  raisins
• 1/4  teaspoon  kosher salt
• 1/8  teaspoon  freshly ground black pepper
• 2  cups  miniature marshmallows

Preparation

Boil potatoes in water to cover 25 minutes or until tender. Cool slightly and peel.

Combine potatoes, sugar, cinnamon, and butter in a large bowl. Mash well with a potato masher. Stir in next 4 ingredients.

Spoon into a buttered 11- x 7-inch dish. Sprinkle evenly with marshmallows. Bake at 350° for 20 minutes or until marshmallows are lightly browned.