6 lg. sweet potatoes (peeled & cut into 1" pieces, about 12 c.)
1/2 c. butter
1/4 c. milk
1 can (20 oz.) crushed pineapple, drained
1/2 tsp. salt
1/2 tsp. pepper
Regular or miniature marshmallows

Place potatoes in a large saucepan, add water to cover. Bring to a boil over high heat. Lower heat to simmer and cook, covered, 15-20 minutes or until tender.

Heat oven to 325 degrees. Drain potatoes thoroughly, then mash until smooth. Beat in butter, milk, pineapples, salt and pepper. Place in a 9 x 13 inch baking dish. Top with marshmallows. Bake for 15-20 minutes until marshmallows are lightly browned.

Casserole can be prepared in advance and refrigerated until baking time. In that case, baking time must be increased and marshmallows should not be added until last 15 minutes of baking time.