4 med.-size raw sweet potatoes (about 2 lbs.)
1/4 c. light brown sugar, packed
1/4 c. butter
1 (8 oz.) can crushed pineapple, drained (reserve liquid)
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. finely chopped orange peel
1 c. miniature marshmallows
1/3 c. chopped salted peanuts

Yields 6 servings. Preparation time: 10 to 15 minutes. Cooking time: 13 to 20 minutes (plus 5 minutes standing time). Oven setting: HIGH (100 percent power).

Wash sweet potatoes and pierce each with fork in several places. Arrange over paper towels on oven floor, spoke-fashion, at least 1 inch apart. Microwave 8 to 12 minutes, or until they can be easily pierced with fork, turning and rotating every 4 minutes. Cover and let stand 5 minutes.

Peel and cut sweet potatoes into bite-size chunks, Place in 2 quart microwave- safe casserole. Add brown sugar and butter, reserving 1 tablespoon of each. Mash well with potato masher. Fold in pineapple, adding one-third cup reserved liquid. Cover and microwave 2 to 3 minutes, to heat through.

In medium-size microwave-safe mixing bowl combine 2 teaspoons reserved pineapple juice, cinnamon, nutmeg, orange peel, and remaining brown sugar and butter. Microwave about 1 minute, to melt butter. Add marshmallows and peanuts and toss to coat.

Spread marshmallow-peanut mixture evenly over top of sweet potatoes. Microwave, uncovered, 2 to 4 minutes, or until marshmallows melt.