Checkerboard Sweet Potatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 Lbs. Sweet Potatoes, Peeled, & Cut into 2 inch chuncks.5 Cups of Skim Milk4 Tablespoons butter1 can (8 ounces) crushed pineapple, drained.25 cup packed brown sugar1 teaspoon pumpkin pie spice.25 teaspoon salt20 marshmallows40 pecan halves
1. Cover sweet potatoes with cold water and bring to a boil. Reduce to a simmer and cook 12 to 15 minutes or until knife-tender. Drain & Return to pot. Mash potatoes with a potato masher, the stir in milk, butter, pineapple, pumpkin pie spice, and salt.
2. Transfer mixture to a 2 and a half quart oval casserole dish; smooth out top. Starting at the top left, alternate on marshmallow with two pecan halves until the entire casserole is covered. Bake at 350 degrees for 25-30 minutes, or until marshmallows are browned and puffed.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user DAVE3977.
2. Transfer mixture to a 2 and a half quart oval casserole dish; smooth out top. Starting at the top left, alternate on marshmallow with two pecan halves until the entire casserole is covered. Bake at 350 degrees for 25-30 minutes, or until marshmallows are browned and puffed.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user DAVE3977.
Nutritional Info Amount Per Serving
- Calories: 346.8
- Total Fat: 11.1 g
- Cholesterol: 15.9 mg
- Sodium: 152.4 mg
- Total Carbs: 61.6 g
- Dietary Fiber: 5.9 g
- Protein: 4.5 g
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