This classic sweet potato casserole incorporates pinapple for a tasty twist.
Wash and prick the sweet potatoes and put them in a preheated 450 degree oven directly on the rack for approximately 45 minutes to an hour. (I do this the day before so that they are fully cooled down before I need to peel and mash).
Peel the potatoes and put into a large mixing bowl. Take the potato masher and mash, add softened butter. Add salt and pepper and vanilla and about a third of a can of crushed pineapple. Add some the juice if the the mixture seems dry.
Take half of the potato mixture out of the bowl. Add a layer of marshmallows and add the other half of the potato mixture on top of the marshmallows. Top with remaining marshmallows.
Preheat oven to 350 degrees and bake until the top layer of marshmallows are golden brown, about 10 minutes.