4 med. cooked sweet potatoes, or substitute No. 3 canned
1/4 c. packed brown sugar
1/4 c. butter
1/2 tsp. salt
1 (8 oz.) can crushed pineapple

TOPPING:

1 tbsp. packed brown sugar
1 tbsp. butter
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 1/2 c. marshmallows
1/4 c. chopped pecans
1 tsp. water

Add 1/4 cup brown sugar, 1/4 cup butter and the salt to sweet potatoes, mash until no lumps remain, mix in pineapple. Bake in square baking dish (Pyrex).

Topping: Melt 1 tablespoon brown sugar, 1 tablespoon butter, 1 teaspoon water, cinnamon and nutmeg in cooking pot. Add marshmallows. Toss to coat. Top sweet potato mixture with marshmallows and pecans. Bake at 350 degrees for approximately 15 to 20 minutes or until marshmallows are melted.