This is one of those recipes that you have to have at Thanksgiving; the holiday just wouldn't be the same without it! This year we went over to a friend's house who didn't have sweet potatoes of any sort (silly Yankees!), and so I had to make this so that my Thanksgiving would be complete, but I only made a half recipe since it's only me and my husband. This is not your typical sweet potato casserole. It does not have butter or brown sugar or any sugar at all actually. But I think that it's not super sweet, especially since dessert will be coming later!
Ingredients:
- 6 sweet potatoes
- orange juice
- 1/4 cup chopped pecans
- 1 (8oz) can crushed pineapple in its own juice
- marshmallows for topping
The day before you want the casserole, bake the sweet potatoes at 350 degrees for 1.5 hours. The next day once the potatoes have cooled, slice them and place them in the blender with enough orange juice to cover them. Puree. Mix pecans and pineapple into the pureed sweet potato. Pour sweet potato mixture into a greased 9x13 baking dish. Bake at 350 degrees for 1 to 1.5 hours or until bubbling. Place marshmallows on top and bake for an additional 5 minutes or until marshmallows are browned.
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