6 med. size sweet potatoes
2 tbsp. butter
1 tsp. salt
2 tbsp. cream
1 c. crushed pineapple, drained
4 tbsp. pineapple juice
12 marshmallows

Bake potatoes at 400 degrees for 1 hour or until tender. Cut in half lengthwise. Scoop out centers, leaving shells in tact. Mash scooped out pulp and season with butter, salt, cream and 1 cup crushed pineapple. Fill 12 shells. Slit marshmallows and stuff small amount of pineapple inside. Place 2 stuffed marshmallows on each potato half. Bring pineapple juice to a boil and boil rapidly for 1 minute. Pour over sweet potatoes. Bake shells at 400 degrees for 10 minutes to brown marshmallows.