Preheat oven to 375 degrees. Peel sweet potatoes; cut into 1-1/4-inch chunks. Set aside.
Pineapple brings an unusual sweetness to this dish, perfectly matched by a spiced brown sugar glaze and marshmallow topping. Gentle stirring during baking helps the sweet potatoes cook evenly.
Servings and Ingredients
|10||medium sweet potatoes|
|1 c.||Hy-Vee dark brown sugar, packed|
|2 tbsp.||Hy-Vee salted butter, melted|
|¾ tsp.||Hy-Vee ground cinnamon|
|¾ tsp.||Hy-Vee ground cloves|
|½ tsp.||Hy-Vee ground nutmeg|
|½ tsp.||Hy-Vee salt|
|1||(20-oz.) can pineapple tidbits, drained|
|1 ½ c.||miniature marshmallows|
Things To Grab
- Vegetable peeler
- Broiler-proof 3-quart baking dish
Combine brown sugar, butter, cinnamon, cloves, nutmeg, and salt in a large bowl. Add sweet potatoes and pineapple; toss to coat. Place potato mixture in broiler-proof 3-quart baking dish.
Bake, uncovered, for 1 hour or until potatoes are fork-tender, stirring gently every 15 minutes. Remove from oven.
Position a rack 4-inches from the broiler, and preheat broiler.
Sprinkle marshmallows over potatoes. Place dish under the broiler and broil for about 1 minute or until marshmallows are golden brown. Let stand 5 minutes before serving.
Amounts Per Serving
- Total Fat: 2.5g
- Cholesterol: 5mg
- Sodium: 210mg
- Total Carbohydrates: 83g
- Protein: 5g
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