3-4 med. sweet potatoes
1 c. granulated sugar
1 stick butter
1 c. crushed pineapple, drained
2 lg. ripe bananas, thoroughly mashed
1/2 c. coconut
1/2 c. pecans, chopped; optional
2 tsp. vanilla

Mix 2 teaspoons salt in hot water; peel and slice potatoes into water. Cook until tender. Drain potatoes and add butter; mash. Add mashed bananas and drained pineapple to potatoes. Add coconut, vanilla, and sugar to mixture. Nuts may be added to the mixture or sprinkled on top. Heat in a greased casserole until bubbly hot. Top with marshmallows and heat until lightly browned. Can be mixed a day ahead if you do not add nuts to mixture. Remove from refrigerator 30 minutes before heating.