My Thanksgiving Recipes - Sweet Potatoes

Sweet Potatoes with Pineapple

3 lg. fresh sweet potatoes
6 tbsp. butter
1/2 cup brown sugar
1 c. pineapple, crushed and drained
1/2 cup candied pecans, broken into small pieces
2-3 cups marshmallows (optional)

Bake sweet potatoes the night before your meal and allow to cool completely.  (I bake at 375 for a couple of hours.  (Be careful not to over bake.  I like to put my fork in all the way to the center but not have it slide out quite so easily.  I bake the potatoes on the rack with a rimmed cookie sheet on the rack below to keep my oven clean.)

After potatoes are cool, peel them and cut into halves the long way.  Layer into a greased 9x13 casserole and sprinkle with brown sugar. (If you like, you can sprinkle a small amount of cinnamon on top at this point.  You may want to do this if you are going to opt not to use candied nuts.) Dot with butter and sprinkle with candied pecans.  Bake in a moderate oven (325 degrees) for 30 minutes. Last 10 minutes of baking, top with  marshmallows, also pecan halves and pineapple spears if desired. Bake until marshmallows are melted and golden. Makes 8-10 servings.

If you don't have time to cool potatoes completely, you could partially cool them, peel and slice, layer into pan, sprikle with sugar and then marshmallows.  Then put the pinapple and nuts on top and bake the whole thing for only 10 minutes in a hot oven (375 degrees) on the lower rack.