Pineapple-Sweet Potato Bake

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Pineapple-Sweet Potato Bake

1 1/2 lb Sweet potato, canned -or yam , drained or fresh makes no difference.
4 tablespoon Butter, with salt – or margarine, softened
1/2 teaspoon Salt
8 oz Pineapple, canned, juice pack, crushed – drained
1/3 cup Orange juice
1/4 cup Sugar, brown – firmly packed
1/4 cup Pecans, chopped
1 cup Marshmallows, miniature – optional

  1. Heat oven to 350 degrees.

  2. In medium bowl, mash yams or sweet potatoes with butter and salt.

  3. Add pineapple and orange juice; blend well.

  4. Spoon into greased 1-quart casserole; sprinkle with brown sugar and pecans.

Optional: Sprinkle 1 cup mini-marshmallows over top the last 10 minutes of cooking.

  1. Bake at 350 degrees for 25 to 30 minutes or until thoroughly heated.

Microwave directions: Prepare casserole mixture as directed above; spoon into 1-quart, microwave-safe casserole. Microwave on HIGH for 5 to 7 minutes or until thoroughly heated, rotating casserole 1/2 turn halfway through cooking. (Optional: add mini-marshmallows last 1 to 2 minutes of cooking.)