Sweet Potato Casserole

1. 1

   Bake in the oven the fresh sweet potatos ahead of time. Be sure to prick a couple of holes in them, but put a pan underneath them because they will drip out juice that will make a mess in your oven. You can also microwave them, but some people think that makes them not as good. I'm not sure there is a big difference. Bake until they are soft. Let them cool down and they are easy to peel.

2. 2

   mash the sweet potatos with the sticks of butter. Add in the brown sugar and cinnamon. Mix in the can of pineapple. I use most of the juice, but drain off maybe a tablespoon or so. Spread the potato mixture in the casserole dish. Top it with chopped nuts. Lightly sprinkle cinnamon on the nuts. Add brown sugar in a thin layer over the nuts. Drizzle with liquid margarine. Bake in the oven (350) for 60 minutes or until the potatos are nice and hot and the topping is a little browned. Add a layer of marshmallows just before serving and bake at 350 for just about 4 to 5 minutes until they puff and brown. Watch them closely at this stage because the marshmallows burn easily or they melt over the sides if you put too much.

3. 3

   You could easily half this recipe if you are having only a few people.

* Per serving · 4 servings · Values may vary.

No additional tips available.