Yield: 4 Servings
Measure | Ingredient |
---|---|
4 mediums | Sweet potatoes or; yams (about 2 lb) |
¼ cup | Packed brown sugar |
¼ cup | Butter |
½ teaspoon | Salt |
1 \N | Can (8 oz) crushed; pineapple |
1 tablespoon | Packed brown sugar |
1 tablespoon | Butter |
1 teaspoon | Water |
½ teaspoon | Ground cinnamon |
¼ teaspoon | Ground nutmeg |
1½ cup | Miniature marshmallows |
¼ cup | Chopped pecans |
1. 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 10 mins. Cover and let stand 5 minutes.
2. Peel and slice potatoes. Place in 2-quart casserole. Add ¼ cup butter and the salt. Mash until no lumps remain. Mix in pineapple. Microwave at HIGH (100%) 2 minutes. Stir and set aside.
3. Place 1 tablespoon brown sugar, 1 tablespoon butter, the water, cinnamon, and nutmeg in medium bowl. Microwave at HIGH (100%) until butter is melted, 1 to 1½ minutes, stirring after half the time. Add marshmallows; toss to coat. Top sweet potato mixture with marshmallows.
Microwave at HIGH (100 % until the marshmallows are melted and potatoes are heated through, 2 to 4 minutes. Sprinkle with pecans.
Posted to MC-Recipe Digest V1 #260 Date: Sat, 26 Oct 1996 18:58:37 +0000 From: Patti McCoy <patti-will-mccoy@...>