This is a recipe for a low-fat side dish that goes well with almost any entrée, is easy, fast and very forgiving. It can be made the day before serving, freezes well, and amounts can be changed to your preferences. Additionally, it is low in salt and fat.
1 large can of sweet potatoes, drained (this is my mother’s recipe, and she thought the canned potatoes worked better than fresh).
One medium can of regular size chunks of pineapple in its own juice. Drain and save the juice.
One package of regular size marshmallows.
¼ cup butter, cubed–I use Promise Active Light, a healthy butter-substitute spread. It tastes great, has only 3% saturated fat, and contains plant sterols, one of the substances that are good for the heart. It’s even approved by the FDA (Federal Food and Drug Administration) for help in lowering cholesterol.
¼ to ½ cup brown sugar
In a greased (I use canola oil spray) baking dish or flat pan (9×9 is good), place the potatoes and oleo chunks evenly. Mix the brown sugar and pineapple juice, bring to a boil. Add well-drained pineapple to potatoes, then add the pineapple-brown sugar sauce. Bake ½-1 hour at 350o. Just before serving, add the marshmallows on top and place in oven for one to two minutes, until marshmallows are light brown on top. Put in oven when everything else comes out and oven is shut off.
A good cold weather dish, looks beautiful, and it’s good for you. Sweet potatoes contain lots of antioxidants along with other health benefits.