4 med. sweet potatoes
1/4 c. packed brown sugar
1/4 c. oleo
1/2 tsp. salt (optional)
1 can (8 oz.) crushed pineapple
1 tbsp. packed brown sugar
1 tbsp. oleo
1 tsp. water
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 1/2 c. mini marshmallows
1/4 c. chopped pecans


Wash sweet potatoes. Prick 2-3 times with fork to allow steam to escape. Arrange in microwave at least 1 inch apart. Microwave on high until fork tender (about 10 minutes). Cover, stand 5 minutes. Peel and slice potatoes. Place in 2 quart casserole dish. Add 1/4 cup brown sugar, 1/4 cup oleo and salt. Mash until no lumps remain. Mix in pineapple. Microwave on High 2 minutes. Stir and set aside. Place 1 tablespoon brown sugar, 1 tablespoon oleo, water, cinnamon and nutmeg in medium bowl. Microwave on High until oleo is melted, 1 to 1-1/2 minutes, stirring after half the time. Add marshmallows; toss to coat. Top sweet potato mixture with marshmallows. Microwave on high until marshmallows are melted and potatoes are heated through, 2-4 minutes. Sprinkle with pecans.