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.
Dissolve gelatin in hot water; stir in Fluff. Mix thoroughly, then chill until thickened and mounds when dropped from a spoon. Fold in fruit and turn into individual molds or custard cups. Chill until firm. Makes 6 servings.
Heat oven to 425F. Lightly grease a 2 1/2 quart souffle dish or casserole; set aside. In a large bowl with mixer at medium speed, beat sweet potatoes until smooth. Beat in eggs, milk, butter, salt and one-third of the Fluff. Pile into the souffle dish and bake 20 minutes. Remove from oven. Turn heat to 550F. Spread remaining Fluff over top of sweet potatoes, spreading to the edges. Return to oven for 5 to 7 minutes more or until top is puffed and lightly browned. Makes 6 to 8 servings.