Dining in Kent
Sweet Potato Casserole
– 4 medium sweet potatoes.
– 1/4 cup of packed brown sugar
– 1/4 cup of butter.
– 1/2 teaspoon of salt.
– 8 oz of crushed pineapple.
– 1 tablespoon of packed brown sugar.
– 1 tablespoon of butter.
– 1 teaspoon of water.
– 1/2 teaspoon of ground cinnamon.
– 1/4 teaspoon of ground nutmeg.
– 1 1/2 cups of mini marshmallows
– 1/4 cup of chopped pecans.
Preparation Instructions:Wash the sweet potatoes. Prick each 2 or 3 times with fork to allow steam to escape. Arrange in oven at least an inch apart. Microwave at on full power until fork-tender (about ten minutes). Cover and let stand 5 minutes.
Peel and slice potatoes. Place in 2-quart casserole. Add 1/4 cup butter and the salt. Mash until no lumps remain. Mix in pineapple. Microwave on full power 2 minutes. Stir and set aside.
Place one tablespoon brown sugar, 1 tablespoon butter, the water,cinnamon, and nutmeg in medium bowl. Microwave on full power until the butter is melted (about 90 seconds), stirring after half way through.
Add marshmallows; toss to coat. Top sweet potato mixture with marshmallows.
Microwave on full power until the marshmallows are melted and potatoes are
heated through (about three minutes).
Sprinkle with pecans.