 |
Prep Time: 45 Minutes Cook Time: 40 Minutes |
Ready In: 85 Minutes Servings: 8 |
|
Pineapple, sugar and marshmallows lend a super sweetness to sweet potatoes. I've been making the casserole for years, both for special occasions at home and for casual dinners. Ruth Leach, Shreveport, Louisiana Ingredients:
6 medium sweet potatoes |
1/2 cup butter, cubed |
3/4 cup sugar |
1 can (20 ounces) crushed pineapple, drained |
2 eggs, beaten |
1 teaspoon vanilla extract |
1/2 teaspoon ground nutmeg |
1/2 teaspoon salt |
15 large marshmallows |
Directions:
1. Place sweet potatoes in a large kettle and cover with water; bring to a boil. Boil gently until potatoes can easily be pierced with the tip of a sharp knife, about 30-45 minutes. Drain; cool slightly.
2. Peel potatoes and place in a large bowl; mash. Stir in butter and sugar until butter is melted. Add pineapple, eggs, vanilla, nutmeg and salt.
3. Spoon into a greased 2-qt. baking dish. Top with marshmallows. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Yield: 8 servings.
|
|