1 lb. can whole sweet potatoes (3 c.)
3 tbsp. butter
1/2 tsp. salt
1/4 c. orange juice
1 c. pineapple, crushed and drained
4 marshmallows (optional)

Mash potatoes, add butter, salt and orange juice; beat until light and fluffy. Add crushed pineapple. Pour into greased 1 quart casserole. Dot with butter. Bake moderate oven (350 degrees) 45 minutes. Last 15 minutes of baking, top with halved marshmallows, also pecan halves and pineapple spears if desired. Bake until marshmallows are melted and golden. Makes 6 servings.