3 to 4 servings 6 to 8 servings
2 cups 4 cups Cooked, mashed sweet potatoes (3 medium-large potatoes)
1 1/2 Tbls. 3 Tbls. Brown sugar
1 Tbl. 2 Tbls. Honey
1/2 small can 1 small can Crushed pineapple, drained
2 1/2 Tbls. 5 Tbls. Sweet cream* (whipping cream)*
2 Tbls. 1/4 cup Butter
1/4 cup 1/2 cup Chopped pecans
As desired As desired Marshmallows for topping

Topping per below
1 Tbl. 2 Tbl. Butter
1 Tbl. 2 Tbl. Brown sugar
1/4 cup 1/2 cup Crushed Rice Chex
1 1/2 Tbls. 3 Tbl. Finely chopped nuts

*Tip: Evaporated Milk can be used instead of the sweet cream or whipping cream

Combine mashed sweet potatoes with remaining ingredients, except marshmallows, and put into a buttered 2-quart (for 3 to 4 servings: 1 quart) casserole dish. Top with marshmallows and bake in 350 degree (F.) Bake in oven until marshmallows are lightly browned.

Variation: (for 3 to 4 servings: make 1/2 of this topping)
In place of marshmallows, melt 2 tablespoons butter in a skillet, add 2 tablespoons brown sugar, 1/2 cup crushed Rice Chex and 3 Tablespoons finely chopped nuts. Blend well and sprinkle over top before baking.

Yield: Yield: 3 to 4 servings or 6 to 8 Servings

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