Everyone will like this sweet potato casserole for Thanksgiving since it's topped with coconut, brown sugar, nuts, pineapple and marshmallows. What's not to like?
Sweet Potato Casserole
The Apron Gal
Serves 8-10
Ingredients
4 medium sweet potatoes about [4-6 pounds]
2/3 cup crushed pineapple
2 tablespoons butter
2/3 brown sugar
1/2 cup chopped pecans
3 cups mini marshmallows
1/4 cup coconut
Directions
Preheat oven to 350 and bring a large pot of water to a rapid boil. Wash, peel and dice sweet potatoes into cubes. Boil sweet potatoes until tender when pierced with a fork, you want to be able to mash them easily.
Drain sweet potatoes and return to pot or large bowl. Using a hand mixer, immersion blender or stand mixer, mash sweet potatoes with butter and pineapple until relatively smooth, some chunks are fine.
Spread sweet potatoes in 9 by 13 pan. Sprinkle with brown sugar, then pecans, coconut and finally, marshmallows.
Bake for 30 minutes or until marshmallows are lightly browned and melted.
Enjoy!
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