4 to 5 large sweet potatoes or yams, peeled and diced
dash of salt (added to water you cook potatoes in)
1/2 to 3/4 (20 oz.) can crushed pineapple, chopped (reserve juice)
1 to 1 1/2 tsp. nutmeg (depending on your taste)
1 to 1 1/2 tsp. cinnamon (depending on your taste)
4 tbsp. (1/2 stick) butter
1/2 cup reserved pineapple juice or milk
2 to 3 cups coarsely chopped walnuts (or pecans)
1/2 to 3/4 cup dark brown sugar

GARNISH:

1 bag mini marshmallows OR
1 bag walnut or pecan halves AND
1 (15 oz.) can pineapple slices (drained of juice)

Peel and dice sweet potatoes or yams. Boil in water with dash of salt til tender, then drain well.

Preheat oven to 350°F.

Mix cooked sweet potatoes, chopped or crushed pineapple (drained well of juice), nutmeg, cinnamon, butter, pineapple juice or milk, brown sugar, walnuts or pecans in large bowl.

Pour sweet potato, pineapple, nut mixture in large deep dish baking pan or glass casserole type baking dish and cover with aluminum foil.

Bake at 350°F for 45 minutes. Remove from oven, uncover, add mini marshmallows and place back in 350°F oven until marshmallows are melted and golden brown.

Serve hot, that's the best way.

Note: If you prefer to use the nut halves and pineapple slices as garnishes add them after you remove from oven.

Submitted by: Lee Merchant