2 (16 or 18 oz.) can sweet potatoes, drained
1 (8 oz.) can juice packed pineapple chunks, drained reserving juice
30 marshmallows
1/3 c. firmly packed light brown sugar
3 tbsp. butter

Preheat oven to 350 degrees. Arrange sweet potatoes and pineapple in 1 1/2 quart shallow baking dish. In medium saucepan, combine pineapple juice, 10 marshmallows, sugar and butter. Cook and stir until marshmallows melt. Pour over potatoes. Bake 40 to 50 minutes or until bubbly. Top with remaining marshmallows. Return to oven 5 minutes or until marshmallows are soft and lightly browned. Makes 6 to 8 servings.