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Categories:Viewed: 8 - Published at: 4 years ago
Ingredients
- 2 (16 or 18 oz.) cans sweet potatoes, drained
- 1 (8 oz.) can juice-packed pineapple chunks, drained, reserving juice
- 30 large marshmallows
- 1/3 c. firmly packed light brown sugar
- 3 Tbsp. margarine or butter
Method
- Preheat oven to 350°.
- Arrange sweet potatoes and pineapple in 1 1/2-quart shallow baking dish.
- In medium saucepan, combine reserved juice, 10 marshmallows, brown sugar and margarine.
- Cook and stir until marshmallows melt; pour over potatoes.
- Bake 45 to 50 minutes or until bubbly.
- Top with remaining marshmallows. Return to oven 5 minutes or until marshmallows are soft and lightly browned.
