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Ingredients
- 1 pound 2 ounce can sweet potatoes, liquid removed
- 2 to 3 T butter
- 1 T minced pecans, optional
- 1/3 teaspoon grnd nutmeg
- 2 T red wine (optional) (I used cooking sherry)
- 6 canned pineapple rings
- 6 marshmallows
Directions
- In a saucepan over low heat, mash sweet potatoes; adding sufficient butter to make smooth, fluffy. Mix. Add in pecans and nutmeg and blend in (wine optional). If using. Place liquid removed pineapple rings on cookie sheet, reserving juice. Soak marshmallows in juice. Pile sweet potatoes on top of each pineapple ring. Then place 1 marshmallow (large) in center of each peak. Place sweet potato mounds topped with marshmallows under hot broiler about 5 inches from heat and broil till marshmallows are lightly melted and golden brown (about 3 to 5 min). Remove with pancake turner to heated platter and serve at once.Serves 6.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 317g | |
| Calories 335 | |
| Calories from Fat 96 | 29% |
| Total Fat 11.04g | 14% |
| Saturated Fat 6.37g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 72mg | 3% |
| Potassium 329mg | 9% |
| Total Carbs 60.18g | 16% |
| Dietary Fiber 2.6g | 9% |
| Sugars 50.01g | 33% |
| Protein 1.29g | 2% |
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