Mammy’s Sweet Potatoes

– just in time for thanksgiving

My Mammy’s Sweet Potatoes. These are the things legends are made of. She would make these for every holiday. And she picked the apples and pineapples out for my plate because I did not like the sweet potatoes! I would try them every year and have finally grown to really really like them in the past couple of years. Unfortunately she isn’t here for me to tell her how much I like them now. But baking these each Thanksgiving has made our family feel her presence and love. I just love the way food can do that for people. My aunt remembered the way she made them so I wrote it down and now I’m handing it out to the entire virtual world. I want you to know how special this dish is to my family and I before you try them for yourself. I feel a little awkward about giving this away. Its like a piece of my family’s history. I hope you and your family can try them out for the next holiday and you enjoy them as much as we do!

Ingredients:
5 large sweet potatoes, peeled and chopped into bite-sized chunks
1 can pineapple chunks
2 apples, diced (ok to toss in lemon juice)
1/2 cup brown sugar
4 Tbsp butter, melted
2 tsp cinnamon
mini marshmallows

Directions:
Boil the sweet potatoes until they are just beginning to be fork tender. Drain.
Meanwhile, mix the juice from the pineapple, brown sugar, butter, and cinnamon. Add a few chunks of pineapple and puree the mixture with a food processor or immersion blender.
Dump the cooked sweet potatoes into a large casserole dish.
Pour the pineapple juice mixture over the top and gently stir it around, coating the potatoes entirely.
Arrange the remaining pineapple chunks and the apple chunks into the sweet potatoes.
Pour the marshmallows on top.
Bake at 350° until the marshmallows are golden all over and the apples and sweet potatoes are nice and tender. You may have to place an aluminum tent over the dish.
This takes about 30 – 40 minutes, depending on the size of your apples.