4 c. boiled sweet potatoes
1/4 c. melted butter
1/4 c. cream
2 tbsp. brown sugar
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
2 tsp. vanilla
1 (4 oz.) can pineapple tidbits, drained (reserve syrup)
3 ripe bananas, peeled and sliced
1/2 bag (16 oz.) miniature marshmallows
1/3 c. maple syrup or honey
1/3 c. fresh orange juice
1/3 c. pineapple syrup (from canned pineapple)
1 tsp. rum extract

Mash potatoes. Beat in melted butter, cream, brown sugar, cinnamon, nutmeg, salt and vanilla. Arrange layer of potato mixture in bottom of well buttered 2 quart baking dish. Top with layers of pineapple, bananas and marshmallows.

Combine maple syrup, orange juice, pineapple syrup and rum extract. Drizzle rum-flavored syrup over fruit layers. Repeat layers, ending with marshmallows. Drizzle remaining syrup over layers. Bake uncovered in 350 oven for 25 minutes or until top is nicely browned. Serve at once with baked fowl or ham. Serves 6 to 8.