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
1 tbsp. brown sugar
1 tbsp. butter
1 tsp. water
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 1/2 c. miniature marshmallows
1/4 c. chopped pecans (optional)

Wash sweet potatoes, prick each 2-3 times. Arrange in microwave 1 inch apart. Microwave 8-10 minutes on high, should be tender when pricked with fork. Cover, let stand for five minutes. Peel and slice potatoes, place in 2 quart casserole. Add 1/4 cup brown sugar, 1/4 cup butter and 1/2 tsp. salt. Mash until no lumps remaining. Mix in pineapple. Microwave on high 2 minutes. Stir and set aside.

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