Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4 larges | Sweet potatoes; peeled, cooked* and cut into chunks or- |
| 1 can | (40 oz) sweet potatoes; well drained |
| 1 can | (8 oz) pineapple chunks; well drained |
| ¼ teaspoon | Ground cinnamon |
| 1 \N | Jar; (7 1/2 oz) marshmallow fluff |
| ¼ cup | Butter or margarine |
| 1 cup | Coarsely chopped walnuts |
Heat oven to 325 F. Arrange sweet potatoes and pineapple in a shallow 2-quart baking dish; sprinkle with cinnamon. In a small saucepan combine Marshmallow Fluff and butter or margarine. Heat to boiling over high heat, stirring constantly. Pour over sweet potatoes; sprinkle with walnuts. Bake 15 to 20 minutes or until hot and bubbly. Makes 6 to 8 servings.
*To cook sweet potatoes quickly, arrange them on microwave-safe plate, cover with plastic wrap and cook on HIGH 10 to 12 minutes or until tender.
Recipe by: Marshmallow Fluff®
Posted to brand-name-recipes by Barbra<barbra@...> on Feb 03, 1998