Prep 0 mins
Cook 0 mins
- 1 (17 ounce) can sweet potatoes
- 4 tablespoons brown sugar
- 2 egg whites, beaten
- 4 tablespoons margarine, melted
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cinnamon
- 1 1⁄2 cups pineapple, drained
- to taste mini marshmallows
- Combine all ingredients except marshmallows in mixing bowl; beat well.
- Butter baking dish; place 1/2 of mixture in dish, dot with marshmallows.
- Add remaining mixture and bake at 350 degrees for 40 minutes.
- Remove from oven, dot with marshmallows and bake another 10 minutes or until golden brown.
I made this as a side dish last week and it worked out great. I ended up using fresh sweet potatoes since I was already cooking some up for my one year-old. Other than that and omitting the salt to reduce sodium, I followed the directions as stated. The pineapple is a nice change. Thanks for posting - I'll be keeping this recipe around for future use!
I'm glad I found this recipe. My mom always put crushed pineapple in her sweet potato casserole. I was glad to find a recipe to guide me. Only change I made was making the yams from scratch. I peeled and boiled 4 large yams and then added all the other ingredients. I had a huge amount for the 6 of us and there was only one serving left! Everyone had 2nds. Thanks for sharing.
Thank-you for posting this recipe. I used it as a base recipe to make my own Pineapple Sweet Potato Cassarole. It turned out great. I used 2 27 oz. cans of sweet potatos, three egg whites, 1 20 oz can drained pineapple. I left out the salt, and did 1 and a half of the rest of the ingredents and 1 tsp. of vanilla. Thanks again for posting this. it really helped me put together what I was wanting to make.