Sweet Potato Casserole with Toasted Marshmallows

• Gluten free

• Produce

  • 2 40-ounce cans Bruce's yams
  • 1 1/2 cups Pineapple in, juice

• Baking & Spices

  • 1/2 cup Brown sugar
  • 1/4 tsp Cinnamon, ground
  • 1 tsp Salt

• Dairy

  • 4 tbsp Butter

• Desserts

  • 1 10-ounce bag Marshmallows, mini

Found on kitchenjoyblog.com

Description

Ingredients

• 2 40-ounce cans Bruce’s Yams, drained
• 1 ½ cups Crushed Pineapple in Juice, drained (about 2/3 of a 20-ounce can)
• ½ cup brown sugar
• 4 tablespoons butter, melted
• 1 teaspoon salt
• ¼ teaspoon ground cinnamon
• 1 10-ounce bag mini marshmallows

Directions

• Preheat oven to 350 degrees F.
• In a large bowl, mash together the sweet potatoes, crushed pineapple, brown sugar, melted butter, salt, and ground cinnamon.
• Spread mixture into a 9x13 baking dish.
• Bake 30 minutes, or until heated through, stirring a few times. Top with mini marshmallows and return to oven until marshmallows are golden brown, about 10 minutes, rotating halfway through.
• Serve immediately.