• 4 – large sweet potatoes, peeled, cooked* and cut into chunks or 1 – 40-oz can sweet potatoes, well drained
  • 1 – 8-oz can pineapple chunks, well drained
  • 1/4 tsp ground cinnamon
  • 1 – 7 1/2-oz jar Marshmallow Fluff
  • 1/4 cup butter or margarine
  • 1 cup coarsely chopped walnuts

Heat oven to 325 F.  Arrange sweet potatoes and pineapple in a shallow 2-quart baking dish; sprinkle with cinnamon.  In a small saucepan combine Marshmallow Fluff and butter/margarine.  Heat to boiling over high heat, stirring constantly.

Pour over sweet potatoes, sprinkle with walnuts.  Bake 15-20 minutes or until hot and bubbly.  Makes 6-8 servings.

*To cook sweet potatoes quickly, arrange them on a microwave safe plate, cover with plastic wrap and cook on HIGH 10-12 minutes on until tender.