Email to Amy       

Recipe Categories: shubie74's HOME PAGEAmish Appetizers Appliances_PaniniMaker Appliances_Waffle_Maker Bars Beverages Beverages_Alcoholic Beverages_Milkshakes Beverages_Punches Beverages_Smoothies Biscuits Breads Breakfast Cakes Camping Candy Canning Casseroles Casseroles_Beef Casseroles_Chicken Casseroles_Vegetables Cheesecakes Chowders Christmas Condiments Cookies Cooking_For_Two Copycat Crockpot Cupcakes Desserts Dips Dips_Spread Dips_Sweet Fish_and_Seafood Frostings Fruit Fudge Gifts_in_A_Jar Gluten-free Grilling Halloween Homemade Jams Kids Lowfat Marinades Meatballs-n-Meatloafs Meats Meats-Pork Meats-Turkey Mexican Microwave Misc Muffins Pasta Pets Pies Pizza Potatoes Poultry Pudding RecipeLinks Rice Salads_and_Dressings Salsas Sandwiches Sauces Seasonings Snacks Soups Stews Stir_Fry St_Patricks_Day Sugar_Free Syrups Thanksgiving Tips Valentines Vegetables Vegetarian Weight_Watchers Wings Wraps

Cinnamon Sweet Potatoes




Source of Recipe


*


List of Ingredients





1 can (29 oz.) sweet potatoes or yams
1 can (8 oz.) crushed pineapple
2 tablespoons brown sugar
1/2 cup hot cinnamon candies
1/2 teaspoon ground cinnamon
1/4 cup reserved pineapple juice
3/4 cup miniature marshmallows



Recipe



Drain pineapple, reserve juice. Place potatoes in a 1-1/2 quart casserole dish. Mash potatoes with a potato masher.
Add drained pineapple, brown sugar, ground cinnamon and hot cinnamon candies. Add pineapple juice; mix well to blend all ingredients.
Let potatoes sit at room temperature for 1 hour to allow cinnamon candies to partially melt. Bake 30 minutes at 350°
Remove from oven, spread marshmallows on top and bake 5 minutes more or until marshmallows are lightly browned.