2 lb. sweet potatoes
1/4 c. brown sugar
1/4 c. butter
1/2 tsp. salt
8 oz. can crushed pineapple
1 tbsp. brown sugar

TOPPING:

1 tbsp. butter
1 tsp. water
1/4 tsp. nutmeg
1 1/2 c. miniature marshmallows
1/4 c. chopped pecans
1/2 tsp. ground cinnamon

Place potatoes in casserole. Microwave or cook until soft, if fresh. Add 1/4 cup brown sugar, salt and butter. Mash until no lumps remain. Mix in pineapple; microwave 2 minutes and set aside or just heat in conventional oven.

Mix ingredients for topping together, except marshmallows and nuts. Heat until melted. Add marshmallows and toss to coat. Place on top of potatoes. Garnish with pecans. Serves 4-6.