Sweet Potato Puree

My kids actually ask me to make this especially this time of year.

Sweet Potato Puree

2 lbs. sweet potatoes
1/2 stick butter or margarine (1/4 cup)
3/4 cup sugar
3 eggs
3/4 cup evaporated milk, up to 1 1/4 cup based on personal preference
2 tsp. vanilla
1 tsp. cinnamon
3 Tbsp. dark rum or small amount of artificial rum flavoring (optional)
1 lb mini marshmallows

Wash and bake sweet potatoes in their jackets until tender
Preheat oven to 375 degrees
Peel sweet potatoes. Add butter mix/mash well while potatoes are still hot.
Add sugar and blend well.
Add eggs, one at a time. Mixing well after each addition.
Stir in evaporated milk, vanilla, cinnamon and rum (if using).
Pour into buttered 2 quart casserole dish and bake for 30 minutes.
Top with whole marshmallows and continue baking until browned.
Serve hot.

(Typically, I have to bake this longer than recipe says. It should start setting up like a custard. I also sometimes cut back on the sugar content slightly since sweet potatoes have a natural sweetness.)