Candied Whipped Sweet Potatoes
2 large cans yams, drained
1 can chunk pineapple, drained & reserve juice
1 cup chopped pecans or walnuts (optional)
1/2 cup packed brown sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
2 tsp. vanilla extract
milk or cream
1 Package large-size marshmallows
In large mixer bowl, place yams and mash, using potato masher, until almost
smooth (some chunks will remain). Add brown sugar, cinnamon, nutmeg, salt,
vanilla and reserved pineapple juice and beat on slow speed while adding enough
milk or cream to achieve desired consistency. Once incorporated, beat on
med-high speed until light and fluffy. Remove from mixer and fold in pineapple
chunks and nuts.
Place mixture in a greased 9 x 13" baking pan or round 2-qt. casserole dish and
bake at 350 degrees for approximately 30-40 minutes or until heated through.
Remove from oven and place marshmallows on top, then broil in oven until they
become browned and puffy. Serve immediately.
Thanks to Julie for this festive holiday delicacy