2 (16-18 oz.) can sweet potatoes, drained
1 (8 oz.) can juice pack pine apple 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 reserved juice 10 marshmallows, sugar, and butter. Cook and stir until marshmallows melt; pour over potatoes. Bake 45-50 minutes or until bubbly. Top with remaining marshmallows. Return to oven 5 minutes or until marshmallows are soft and lightly browned. Refrigerate leftovers.