Ingredients
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4 large sweet potatoes (about 3 lbs), peeled and cubed
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1 can (20 oz) crushed pineapple, drained
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½ cup brown sugar
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¼ cup unsalted butter, melted
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½ tsp cinnamon
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½ tsp salt
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2 eggs, beaten
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1 tsp vanilla extract
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2 cups mini marshmallows
Instructions
1. Boil the Sweet Potatoes
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Place peeled and cubed sweet potatoes in a large pot of salted water.
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Bring to a boil and cook until fork-tender, about 15–20 minutes.
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Drain and let cool slightly.
2. Mash and Mix
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In a large bowl, mash sweet potatoes until smooth.
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Stir in drained pineapple, brown sugar, butter, cinnamon, salt, vanilla, and eggs. Mix well.
3. Assemble the Casserole
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Preheat oven to 350°F (175°C).
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Spread the mixture into a greased 9×13-inch baking dish.
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Top evenly with mini marshmallows.
4. Bake
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Bake uncovered for 25–30 minutes, until marshmallows are golden and gooey.
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Let cool slightly before serving.