4 med. sweet potatoes or yams (about 2 lbs.)
1/4 c. packed brown sugar
1/4 c. butter
1/2 tsp. salt
1 (8 oz.) can crushed pineapple (optional)
1 tbsp. packed brown sugar
1 tbsp. butter
1 tsp. water
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 1/2 c. miniature marshmallows
1/4 c. chopped pecans

Makes 4 to 6 servings.

Wash sweet potatoes. Prick each 2 to 3 times with fork to allow steam to escape. Arrange in oven at least 1 inch apart. Microwave on high (100%) until fork tender, 8 to 10 minutes. Cover and let stand 5 minutes.

Peel and slice potatoes. Place in 2 quart casserole. Add 1/4 cup brown sugar, 1/4 cup butter, and the salt. Mash until on lumps remain. Mix in pineapple (optional); microwave on high for 2 minutes. Stir and set aside.

Place 1 tablespoon brown sugar, 1 tablespoon butter, the water, cinnamon, and nutmeg in medium bowl. Microwave on high until butter is melted, 1 to 1 1/2 minutes, stirring after 1/2 the time. Add marshmallows; toss to coat. Top sweet potato mixture with marshmallows. Microwave on high until marshmallows are melted and potatoes are heated through, 2 to 4 minutes. Sprinkle with pecans.