3/4 lb. sweet potatoes
3/4 to 1 c. brown sugar
1 (20 oz.) can pineapple chunks
4 to 6 tbsp. butter
Cinnamon
1/2 c. broken walnuts or pecans
1 lg. pkg. regular marshmallows

Wash and boil potatoes until barely soft. Cool, skin, and cut into serving pieces.

Melt 2 to 3 tablespoons butter in large baking dish. Spread with half of sugar. Sprinkle lightly with cinnamon. Put in potatoes and add rest of sugar.

Drain pineapple, reserving juice. Scatter pineapple chunks among the potatoes. Dot with butter; sprinkle with cinnamon. Scatter nuts over all. Drizzle enough pineapple juice over the top to melt the sugar and form a syrup as the potatoes bake. Bake about 1 hour at 350 degrees, basting with syrup several times.

Just before serving, drop marshmallows over the top and brown, about 15 to 20 minutes. Watch closely!