Ingredients:
- 3 lbs. sweet potatoes, peeled and cut into 2 inch chunks
- 1/2 cup whole milk
- 4 Tbs. butter
- 1 can (8 oz.) crushed pineapple, drained
- 1/4 cup brown sugar, packed
- 1 tsp. pumpin pie spice
- 1/4 tsp. salt
- 20 marshmallows
- 40 pecan halves
Directions:
- Cover sweet potatoes with cold water and bring to boil. Reduce to a simmer and cook 12-15 minutes or until knife tender. Drain and return to pot. Mash potatoes with a potato masher, then stir in milk, butter, pineapple, brown sugar, pumpkin pie spice and salt.
- Transfer mixture to a 2 1/2 qt. oval casserole dish; smooth out top. Starting at the top left, alternate one marshmallow with two pecan halves until the entire casserole is covered in a checker board pattern.
- Bake at 350* F for 25-30 minutes, or until marshmallows are browned and puffed.
Yield: 8 servings
Nutrition facts:
- 343 calories
- 11g fat (4g saturated)
- 5g protein
- 59g carbs
- 6g fiber
- 191mg sodium
- 17mg cholesterol