Sweet potatoes are one of my favorite Thanksgiving dishes. Growing up, my would make a casserole with canned sweet poatoes, pineapple and big, melty marshmellows. It was fantastic. A few years ago, I tried a whipped sweet potato casserole and loved that too.

This time, I mixed them together. The recipe comes from Cooking with Christen as part of the latest recipe swap hosted by A Taste of Home Cooking. I adapted it a bit to incorporate my favorite elements of past sweet potato casseroles and it came out perfectly. I love having the pineapple, cinnamon and marshmellows included with the mashed sweets!

Sweet Potato Casserole
(Adapted from Cooking with Christen)

4 c. sweet potatoes
1 c. brown sugar, not packed
2 eggs
1 t. vanilla
1/3 c. milk
1/2 t. cinnamon
1/8 t. nutmeg
1/2 c. crushed pinapple
1/2 c. chopped pecans
1/2 c. mini marshmallows

Peel, boil and mash sweet potatoes. Preheat oven to 350F degrees.

Mix together mashed sweet potatoes with all ingredients except pecans and marshmallows. Spread in a greased 2 quart baking dish. Spread pecans over the top and bake for 25 minutes. Sprinkle marshmallows over the top and bake for an additional 5 minutes.

Switch oven to broil and broil for about a minute, until marshmallows are lightly toasted.