Jacob has a thing with anything 'mashed.' It's the oddest thing, but since he was a baby, he never liked anything smashed and he always wanted texture to his food. Unfortunately, this rules out mashed potatoes, which are a favorite of everyone in our house, as well as sweet potatoes, which Lucas loves and which are so full of nutrients.
I recently found a way to add texture to sweet potatoes so that Jacob will happily eat them. It came to me as we approached the Thanksgiving season. Why not use a version of my mom's sweet potato casserole that I loved as a kid? I mean marshmallows for dinner? Say no more...
Pineapple Sweet Potatoes with Marshmallows
Timing - One and a half hours
Ingredients
4 small to medium sweet potatoes
1 can crushed pineapple in juice
1 T butter
1 T brown sugar
1/2 cup marshmallows
How to Make
Preheat oven to 400 degrees. Bake sweet potatoes for about one hour until tender. When cool enough to handle, peel off the skins and discard. Place the potato flesh in a large bowl.
Mash the sweet potatoes with pineapple and juice, butter, and brown sugar. Pour the potato mixture into a small casserole and top with the marshmallows. Bake at 350 degrees for about 25 minutes or until the marshmallows begin to turn golden brown.
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