Thomas Family Sweet Potato Casserole
6 cups mashed, canned yams
1 cup brown sugar
1 stick of butter
1 1/2 – 2 cans of crushed pineapple (mostly drained, leave just a little liquid)
1 bag of mini-marshmallows
Directions:
Spray your baking dish with Pam.
Drain yams (cut off any stringy and/or poor looking sections off each piece of yam) and then mash. Mash with a fork, and then if available, use an electric hand mixer to beat the mashed yams.
Layer ingredients in dish in the following order:
1/2 of the mashed yams, 1/2 of the sugar sprinkled over the yams, 1/2 stick of butter cut into small pieces and scattered over yams/sugar, crushed pineapple (which has been drained, leaving just a little bit of liquid) – you want the pineapple to cover the yam mixture so it may take 1/2 – 2/3 of the can.
Then repeat above in second a layer.
Bake at 350 degrees for 20-25 minutes or until the pineapple is bubbling.
Take dish out of oven, cover the top with mini marshmallows and then return to oven for approximately 3-5 minutes until marshmallows start to brown (watch closely; marshmallows will burn easily).
