Recipe: Sweet Potato Casserole with Pineapple and Pecans (Sharp microwave, 1980's)

SWEET POTATO CASSEROLE WITH PINEAPPLE AND PECANS

4 medium sweet potatoes or yams, cooked (or one large can)
1/4 cup plus 1 tbsp. butter or margarine, divided use
1/4 cup plus 1 tbsp. packed brown sugar, divided use
1/2 tsp salt
1 (8 oz.) can crushed pineapple, drained
1 tsp. water
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 cup packed brown sugar
1 1/2 cups miniature marshmallows
1/4 cup chopped pecans

Wash sweet potatoes. Prick each 2 or 3 times with fork to allow steam to escape. Arrange in oven at least 1 inch apart. Microwave at High (100%) until fork tender, 8 to 10 min. Cover and let stand 5 minutes. Peel and slice potatoes. (If using canned sweet potatoes, drain and slice.)

Place sweet potato slices in 2 quart casserole. Add 1/4 cup butter, 1/4 cup brown sugar and the salt. Mash until no lumps remain. Mix in pineapple. Microwave at high 2 minutes Stir and set aside.

Place the remaining 1 tablespoon butter, remaining 1 tablespoon brown sugar, 1 teaspoon water, cinnamon and nutmeg in medium bowl. Microwave High until margarine is melted, 1 to 1 1/2 minutes, stir after half the time.

Add marshmallows to the butter mixture; toss to coat. Put on potatoes. Microwave until marshmallows are melted and heated through. Sprinkle with nuts.

Makes 4-6 servings.
Adapted from source: Sharp Microwave Convection Cook Book, 1980's