Krissy's Sweet Potato Casserole

• Gluten free

• Produce

  • 1 8 ounce can Pineapple
  • 2 lbs Sweet potatoes

• Baking & Spices

  • 1/4 cup Brown sugar
  • 1/4 tsp Pumpkin pie spice

• Nuts & Seeds

  • 1/2 cup Pecan pieces, raw

• Dairy

  • 2 tbsp Butter, unsalted

• Desserts

  • 1 10 ounce bag Marshmallows, miniature

Found on selfproclaimedfoodie.com

Description

Ingredients

• 2 pounds sweet potatoes (4 medium sized), peeled and chopped
• 8 ounce can crushed pineapple
• 1/4 cup brown sugar
• 1/2 cup raw pecan pieces
• 1/4 teaspoon pumpkin pie spice
• 2 tablespoons cold unsalted butter
• 10 ounce bag miniature marshmallows

Directions

• In a large stockpot, cover sweet potatoes with cool water. Bring to a boil. Cook until potatoes are fork tender, about 15-20 minutes. Drain.
• Mash sweet potatoes in 9x9 baking dish. Mix in crushed pineapple, brown sugar, pecan pieces, and pumpkin pie spice. Dot with small pieces of butter and stir. Spread mixture evenly in pan. Cover with marshmallows (that is, whatevers left after your kids steal some) and press into sweet potato mixture. Cover with aluminum foil.
• When ready to cook, preheat oven to 350 degrees F. Cook until heated through, 30-45 minutes (depending on whether casserole had been stored in the refrigerator). Remove foil and broil just until marshmallows are a deep golden brown. Serve hot.