Holiday Sweet Potato Casserole

Christmas just wouldn't be the same without Holiday Sweet Potato Casserole on the dinner table. The toasted marshmallows that top this recipe for sweet potato casserole is pleasing to the eye and delicious for the taste buds.

3 lbs. sweet potatoes (see note*)
2 - 8 oz. cans crushed pineapple in juice, undrained
maraschino cherries (
1/4 tsp. ground cinnamon
4 tsp. butter
1/3 c. toasted pecans, chopped
1 3/4 c. miniature marshmallows

1. To cook the sweet potatoes, bake in a 400° F. oven for about 45 minutes or until tender. Set aside to cool then peel and cut into bite-sized pieces.

2. Place the potato pieces in a large bowl and toss with all the remaining ingredients except butter and marshmallows. Coast a 2 1/2 quart casserole dish with nonstick cooking spray, and place the sweet potato mixture in the dish. Cut butter into small pieces and dot over top of sweet potatoes.

3. Bake at 350° F. for 35 - 40 minutes or until the sweet potatoes mixture is bubbly. Add marshmallows to top of casserole during the last 10 minutes of baking, then place under broiler until nice and brown. Serve hot.

*Time-saving tip

Instead of using fresh potatoes, use 3 pounds of canned sweet potatoes. Just drain and slice the potatoes.

Holiday Sweet Potato Casserole makes a perfect match for your roast turkey or pork recipe.

SBI!