Title: Cornwallis Yams
Categories: Side dish
Yield: 20 Servings
| 6 | md | Sweet potatoes |
| 1/2 | ts | ;salt |
| 1/2 | ts | Cinnamon |
| 1/2 | ts | Nutmeg |
| 1/4 | lb | Butter |
| 3 | | Eggs; beaten |
| 1/2 | c | Grated coconut |
| 1/2 | c | Crushed pineapple |
| 1 1/2 | c | Milk |
| | | Marshmallows |
Boil, peat and mash (with potato masher or ricer) sweet potatoes. Season
with spices. Add butter. Add eggs, coconut, pineapple and milk. Place in
a greased casserole and top with marshmallows. Bake in a 350 F. oven until
light brown. Makes approximately 20 servings. from the Colonial Inn in
Hillsborough, N.C. from small packet of recipes called "Favorite Dishes
from North Carolina's Past". typed and posted by teri Chesser 9/97