Checkerboard Sweet Potatoes
Number of Servings: 8
Prep: 10 min | Cook: 15 min
Bake: 30 min at 350°
3 pounds sweet potatoes, peeled and cut into 2-inch chunks
1/2 cup whole milk
4 tablespoons butter
1 8-ounce can crushed pineapple, drained
1/4 cup brown sugar, packed
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
40 pecan halves
1. Cover sweet potatoes with cold water and bring to a boil. Reduce to a simmer and cook 12 to 15 minutes or until knife-tender. Drain and return to pot. Mash potatoes with a potato masher, then stir in milk, butter, pineapple, brown sugar, pumpkin pie spice and salt.
2. Transfer mixture to a 2 1/2-quart oval casserole dish; smooth out top. Starting at the top left, alternate one marshmallow with two pecan halves until the entire casserole is covered. Bake at 350° F for 25 to 30 minutes, or until marshmallows are browned and puffed.
Nutrition Facts (per serving): 343 cal., 11 g Fat, total (4 g sat. fat), 17 mg chol., 59 g carb., 191 mg sodium, 6 g fiber, 5 g pro.