Sweet Potato Casserole (Microwave)
Yield
8 servingsPrep
15 minCook
6 minReady
25 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cans |
sweet potatoes, or yams
16 ouncese each |
*
|
| 14 | ounces |
pineapple tid-bits
canned, unsweetened juice, undrained |
|
| 4 | tablespoons |
butter
|
|
| 4 | tablespoons |
brown sugar
dark, firmly packed |
|
| 1 ½ | cups |
miniature marshmallows
|
|
| 1 | x |
butter
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cans |
sweet potatoes, or yams
16 ouncese each |
*
|
| 404.6 | ml/g |
pineapple tid-bits
canned, unsweetened juice, undrained |
|
| 6E+1 | ml |
butter
|
|
| 6E+1 | ml |
brown sugar
dark, firmly packed |
|
| 355 | ml |
miniature marshmallows
|
|
| 1 | x |
butter
|
*
|
Directions
Drain potatoes and discard liquid.
Drain pineapple and set pineapple and juice aside.
In a small, heat-resistant, non-metallic bowl, melt butter in Microwave Oven 30 seconds.
Place potatoes in medium-sized bowl and mash with a potato masher or fork.
Add melted butter and brown sugar.
Stir until well combined.
Stir in pineapple juice until desired consistency is reached.
Fold in pineapple tidbits and marshmallows.
Butter a shallow, 1½-quart, heat-resistant, non-metallic casserole and spoon potato mixture into casserole.
Heat, uncovered, in Microwave Oven 5 to 6 minutes or until melted.
