Marshmallow Yam Casserole

Ingredients: 1 can (40 oz) sweet potatoes or yams in light syrup, drained 1/3 cup half-and-half 1 egg 1/3 cup packed brown sugar 1 teaspoon pumpkin pie spice 1/2 teaspoon salt 1 can (8 oz) crushed pineapple 2 tablespoons butter 1/2 to 3/4 cup miniature marshmallows

Directions: Heat oven to 350°F and grease a shallow 2 quart baking dish. In a food processor, combine yams or sweet potatoes with the half-and-half, egg, brown sugar, pumpkin pie spice and salt until smooth. Then fold in the pineapple and pulse once or twice to mix. Pour into prepared casserole dish and bake uncovered for 30 minutes. Then sprinkle on a layer of marshmallows and return to the oven until the marshmallows brown. TIP: You can make this the day before and pour into the casserole dish and refrigerate. The next day, warm to room temperature for about an hour before baking. These go great with a Thanksgiving feast, and can be baked right along with the turkey !

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