Sweet P (Potato and Pineapple) Casserole

The combination of the sweet potatoes and pineapple gives this an extra punch you don’t find in most sweet potato casseroles.

3 medium sweet potatoes

2 large eggs, well beaten

cup evaporated milk

1 cup sugar

1 (20-ounce) can crushed pineapple, drained

1 cup pecans, divided

2 cups miniature marshmallows

1 cup firmly packed brown sugar

6 tablespoons butter

2 cups corn flakes

Preheat the oven to 350 degrees. Grease a 13 x 9-inch baking dish and set aside. Peel the sweet potatoes, cut into 2-inch cubes, and place in a medium saucepan. Cover the sweet potatoes with water and bring to a boil over high heat. Reduce heat and simmer for 20 minutes, or until tender. Drain the sweet potatoes, place them in a large bowl, and mash. Add the eggs, evaporated milk, sugar, pineapple, ½ cup of the pecans, and the marshmallows. Pour into the prepared baking dish. Bake for 20 minutes.

In a small bowl mix together the brown sugar, butter, corn flakes, and the remaining ½ cup pecans until it reaches a crumbly mixture. Place on top of the sweet potatoes and bake for an additional 15 to 20 minutes.

Makes 10 servings.