Ingredients
6 large sweet potatoes3 tablespoons butter1 can (8 ounces) unsweetened crushed pineapple, undrained1/2 cup dried cranberries, divided1/3 cup orange juice3/4 teaspoon salt2/3 cup miniature marshmallows1/3 cup chopped pecans
Preparation
Preheat oven to 400°. Scrub and pierce sweet potatoes. Bake 45-55 minutes or until tender. Reduce oven setting to 350°.
Cut potatoes in half; scoop out pulp and place in a large bowl. Stir in butter until melted. Stir in the pineapple, 1/4 cup cranberries, orange juice and salt.
Transfer to an 11x7-in. baking dish coated with cooking spray. Cover and bake 30 minutes.
Uncover; sprinkle with marshmallows, pecans and remaining cranberries. Bake 8-10 minutes longer or just until marshmallows are puffed and lightly browned.
