Kerby Family Recipe
Serves 4 to 6
- 2 cans (40 oz size) sweet potatoes or yams
- 2 Tablespoons frozen orange juice, undiluted
- 1 small can (10 oz size) crushed pineapple, in natural juice
- Butter
- 2-3 Tablespoons brown sugar
- 1 bag mini-marshmallows
Drain the sweet potatoes; discard the liquid and put the sweet potatoes into a large mixing bowl. Drain the pineapples; drink the liquid (or give it to someone else!) and put the pineapples in the mixing bowl. Add the brown sugar and the frozen orange juice (scoop it right out of the can). Mix those four ingredients together with a fork.
Butter the bottom and sides of an 8 or 9 inch pyrex dish. Ceramic will also work. I don’t like to use metal because of the citrus fruits. Scoop the mixture into the dish and spread it flat. You may wish to dot the top of the mixture with a little butter; sometimes I do this, and sometimes I skip this step.
Heat at 250 to 300 degrees until hot through, maybe 15 minutes or so (it depends on how thick the mixture is in the dish). Pour (if little marshmallows) or place (if big marshmallows) on top to just cover the whole dish.
Move the dish to the top shelf of the oven and turn on the broiler. Watch it like a hawk until the marshmallows are perfectly brown, then take it out immediately. It only takes a minute or two.
Healthier Alternative
You can leave out the brown sugar and orange juice, which mostly just made things sweeter.
I also now usually use real, boiled sweet potatoes (skin off), which I mash by hand when they’re soft, throwing in a few tablespoons of butter or margarine, and sometimes I just use this under the marshmallows, though I do add the pineapple on occasion.