6 lbs. sweet potatoes
4 Tbsp. margarine
2/3 cup firmly packed brown sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1 8 oz. can crushed pineapples, drained
2 cups mini marshmallows
1. Wash and prick potatoes. Microwave until soft (about 15 minutes for a batch of 4)
2. Scoop out the pulp. Add margarine, brown sugar, cinnamon, and nutmeg. Puree in a food processor or blender (I use an immersion blender) until smooth. Stir in pineapple.
3. Put in a 1-qt. casserole dish. If you are cooking it right away, spread the marshmallows on the top and bake in a 375 degree oven for 10-15 minutes until marshmallows turn light brown. If you are making this in advance, then heat the dish in the microwave until warm, about 5 minutes, then brown the marshmallows as directed above.