A delightful twist on the classic sweet potato casserole, incorporating tropical flavors and a crunchy topping.
Pierce the sweet potatoes with a fork and place them in a microwave-safe dish.
Piercing the sweet potatoes allows steam to escape, preventing them from bursting during cooking.
Microwave the sweet potatoes on high for about 20 minutes, or until they are soft.
Check the potatoes halfway through to ensure even cooking.
Let the sweet potatoes cool slightly, then peel off the skins.
The skins should come off easily once the potatoes are cool enough to handle.
Mash the sweet potatoes in a mixing bowl until smooth.
Use a potato masher or a fork for a rustic texture, or a blender for a smoother consistency.
Mix in the crushed pineapple, cinnamon, nutmeg, and brown sugar until well combined.
Ensure the mixture is evenly blended for consistent flavor.
Transfer the mixture to a baking dish and spread it out evenly.
Grease the baking dish lightly to prevent sticking.
Bake in a preheated oven at 350°F for 35 minutes.
Cover the dish with foil if the top starts to brown too quickly.
Sprinkle the miniature marshmallows over the top and bake for an additional 2 minutes, or until the marshmallows are lightly toasted.
Watch closely to prevent the marshmallows from burning.
Sprinkle the chopped pecans over the marshmallows before serving.
For extra crunch, toast the pecans lightly before adding them.
Serve warm and enjoy your Tropical Sweet Potato Bake!
This dish pairs wonderfully with a festive main course like roasted turkey or ham.
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