Pineapple Sweet Potato Casserole
Betty Jo Adamson

This is a great side dish for holiday dinners!

6 large sweet potatoes (about 4.5 pounds)
1 can (20 oz.) pineapple chunks
1 cup sugar
2 Tb. cornstrach
30 small marshmallows
1/2 C. butter/margarine, cubed
16 maraschino cherries
Ground cinnamon
 
1. Place sweet potatoes in Dutch oven abd civer with water. Bring to boil. Reduce heat, cover, and simmer for 30-45 minutes until tender.
2. Drain; cool slightly. Peel and cut each potato lengthwise into quarters. Cut each quarter into two or three wedeges. Place in a greased 13X9-inch baking dish.
3. Drain pineapple, reserving juice. Sprinkle pineapple over potatoes. 
4. In a saucepan, combine sugar and cornstarch. Stir in the reserved pineapple juice until blended. Add butter and 10 marshmallows. Bring to a boil, cook and stir for two minutes or until thickened. Pour over potatoes and pineapple.
5. Top with cherries and remaining marshmallows. Sprinkle with cinnamon to taste. 
6. Bake uncovered at 350 degrees for 30-34 minutes.