Instructions: 1. Place Michigan Apples, sweet potatoes and Michigan Apple Juice in 3-quart saucepan. Cover and cook over medium heat about 20 minutes or until tender. Drain.

2. Add salt, spices, margarine and sugar to Apple mixture. Mash with mixer or by hand until potatoes are smooth. Stir in 1 cup of the marshmallows.

Spread hot mixture evenly in shallow 1 1/2-quart oven-proof serving dish.

Sprinkle with remaining 1 cup marshmallows and pecans.

3. Bake at 350F about 15 minutes or until marshmallows are melted and lightly browned. Serve hot.

Yield: 6 servings.

Suggested Michigan Apple varieties to use: Empire, Gala, Ida Red, Jonagold, Jonathan, McIntosh or Rome.

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