Sweet Potato Casserole


4 medium sweet potatoes.
1/4 cup of packed brown sugar
1/4 cup of butter.
1/2 teaspoon of salt.
8 oz of crushed pineapple.
1 tablespoon of packed brown sugar.
1 tablespoon of butter.
1 teaspoon of water.
1/2 teaspoon of ground cinnamon.
1/4 teaspoon of ground nutmeg.
1 1/2 cups of mini marshmallows
1/4 cup of chopped pecans.

Preparation Instructions:

Wash the sweet potatoes. Prick each 2 or 3 times with fork to allow steam to escape. Arrange in oven at least an inch apart. Microwave at on full power until fork-tender (about ten minutes). Cover and let stand 5 minutes.

Peel and slice potatoes. Place in 2-quart casserole. Add 1/4 cup butter and the salt. Mash until no lumps remain. Mix in pineapple. Microwave on full power 2 minutes. Stir and set aside.

Place one tablespoon brown sugar, 1 tablespoon butter, the water,cinnamon, and nutmeg in medium bowl. Microwave on full power until the butter is melted (about 90 seconds), stirring after half way through.

Add marshmallows; toss to coat. Top sweet potato mixture with marshmallows.

Microwave on full power until the marshmallows are melted and potatoes are
heated through (about three minutes).

Sprinkle with pecans.

The Carvery Columbus
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