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Sweet Potato Casserole with Toasted Marshmallows

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★★★★★

5 from 2 reviews

  • Total Time: 45 minutes
  • Yield: Serves 8-12 1x

Ingredients

Units Scale
  • 2 40-ounce cans Bruce’s Yams, drained
  • 1 1/2 cups Crushed Pineapple in Juice, drained (about 2/3 of a 20-ounce can)
  • 1/2 cup brown sugar
  • 4 tablespoons butter, melted
  • 1 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 10-ounce bag mini marshmallows

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, mash together the sweet potatoes, crushed pineapple, brown sugar, melted butter, salt, and ground cinnamon.
  3. Spread mixture into a 9x13 baking dish.
  4. Bake 30 minutes, or until heated through, stirring a few times. Top with mini marshmallows and return to oven until marshmallows are golden brown, about 10 minutes, rotating halfway through.
  5. Serve immediately.

Notes

**Alternate stovetop method: Heat the sweet potato mixture in a large saucepan on the stove until heated through. Spread in a large baking dish and top with marshmallows and place in preheated oven until marshmallows are golden brown, about 10 minutes.

Find it online: https://kitchenjoyblog.com/sweet-potato-casserole-marshmallows-pineapple/