• 2 lbs ( about 6) fresh sweet potatoes or yams, or 2 - 1lb. cans of sweet potatoes or yams
• 1 cup sour cream - regular or lite
• 2 egg yolks
• 1 tsp. salt
• 1-1/2 cups miniature marshmallows

Preparation -
Place fresh sweet potatoes in a large saucepan, add water to cover and bring to a low boil. Cook, covered, for about 30 minutes or until fork tender. Drain off the water and remove the skin. Place the cooked (or canned) sweet potatoes in a food processor. Add the sour cream, egg yolks and salt; process until smooth and well blended. Pour the mixture into a buttered casserole dish. Top with the mini marshmallows. Bake at 350º for 30 minutes or until the marshmallows are puffy and lightly browned on top.