• 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 425° F. 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 550° F. 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.