Adapted from Pearl Nathan
4 sweet potatoes, about 4 pounds
2 tablespoons butter or pareve margarine
One 8-ounce can crushed pineapple, undrained
½ teaspoon salt
1 tablespoon brown sugar
Paprika or marshmallows
1. Put the sweet potatoes in a pot with enough water to cover. Bring to a boil and cook until the potatoes are tender all the way through. When done, cool, peel, and mash. Stir in the butter or margarine followed by the pineapple, salt, and brown sugar. The recipe until this point can be prepared ahead of time.
2. Preheat the oven to 400 degrees and grease a medium casserole dish. Spoon in the mixture. Bake for 15 minutes. Remove from the oven. Either sprinkle with paprika, or for a sweeter taste, place the marshmallows on top, pressing them gently into the sweet potatoes, and cook 10 minutes more, or until the marshmallows are golden brown.
Yield: 6 to 8 servings