Sweet Potato Casserole
|Sweet potatoes/Yams||4 Medium|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Margarine/Butter||1⁄4 Cup (4 tbs)|
|Canned crushed pineapple||8 Ounce (1 Can)|
|Packed brown sugar||1 Tablespoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Miniature marshmallows||1 1⁄2 Cup (24 tbs)|
|Pecans||1⁄4 Cup (4 tbs), chopped|
Wash sweet potatoes.
Prick each 2 or 3 times with fork to allow steam to escape.
Arrange in oven at least 1 inch apart.
Microwave at HIGH (100%) until fork-tender, 8 to 13 minutes.
Cover and let stand 5 minutes.
Peel and slice potatoes.
Place in 2-quart casserole.
Add 1/4 cup brown sugar, 1/4 cup margarine and the salt.
Mash until no lumps remain.
Mix in pineapple.
Microwave at HIGH (100%) 2 minutes.
Stir and set aside.
Place 1 tablespoon brown sugar, 1 tablespoon margarine, the water, cinnamon and nutmeg in medium bowl.
Microwave at HIGH (100%) until margarine is melted, 1 to 1 1/2 minutes, stirring after half the time add marshmallows; toss to coat.
Top sweet potato mixture with marshmallows.
Microwave at HIGH (100%) until marshmallows are melted and potatoes are heated through, 2 to 4 minutes.
Sprinkle with pecans.