Pineapple Sweet Potato Casserole - cooking recipe

Ingredients

3 lbs sweet potatoes (about 6 medium-large)
2 (8 ounce) cans crushed pineapple with juice, undrained
1/4 teaspoon ground cinnamon
4 teaspoons butter-flavored sprinkles
1/3 cup chopped pecans or 1/3 cup golden raisin
1 3/4 cups miniature marshmallows

Preparation

To cook the sweet potatoes in a conventional oven, bake at 400 degrees for about 45 minutes or until tender.
To cook in a microwave oven, prick each potato in several places with a fork, and microwave at high power for about 15 minutes, or until tender.
Set aside to cool; then peel and cut into bite-sized pieces.
Place the potato pieces in a large bowl and toss with all the remaining ingredients except the marshmallows.
Coat a 2-1/2 qt.
casserole dish with Pam, and place the sweet potato mixture in the dish.
Top with the marshmallows.
Bake at 350 degrees for 35-40 minutes, or until the sweet potato mixture is bubbly and the top is lightly browned.
If the top starts to brown too quickly, loosely cover the dish with aluminum foil during the last 10 minutes of baking.
Serve hot.