1 lb. 2 oz. can sweet potatoes, drained
2 to 3 tbsp. butter
1 tbsp. chopped pecans, optional
1/3 tsp. ground nutmeg
2 tbsp. red wine (optional) (I used cooking sherry)
6 canned pineapple rings
6 marshmallows

In a saucepan over low heat, mash sweet potatoes; adding enough butter to make smooth, fluffy. Mixture. Add pecans and nutmeg and blend in (wine optional). If using. Place drained pineapple rings on cookie sheet, reserving juice. Soak marshmallows in juice. Pile sweet potatoes on top of each pineapple ring. Then place 1 marshmallow (large) in center of each peak. Place sweet potato mounds topped with marshmallows under hot broiler about 5 inches from heat and broil until marshmallows are lightly melted and golden (about 3 to 5 minutes). Remove with pancake turner to heated platter and serve at once.

Serves 6.