Sweet Potato Puff

My sister and I disagree about this family favorite. Like most sisters, we've spent the majority of our lives in disagreement, about quite a few things. She doesn't like "all that stuff" that I add to mine. We do agree that a good sweet potato casserole must have brown sugar and marshmallows. We both also agree that Thanksgiving is just not Thanksgiving until you have dressing and sweet potato casserole. Every thing else is up in the air. So I say, "Tough. Don't eat it." Inside I really wish she would and she always does because that's what sisters do, live to make each other miserable and happy in alternating cycles.

Serves 6-8

4-5 large sweet potatoes, cooked, peeled and mashed (OR one large can)
½ c. butter
¼ c. dark brown sugar, packed
1 egg, lightly beaten
¼ c. raisins
1 small can crushed pineapple, undrained
½ tsp salt
½ c. pecans, toasted and chopped
1 tsp vanilla extract
½ bag mini-marshmallows (coconut flavored ones are excellent here)

1. Preheat oven 350°.
2. In a medium bowl, cream together the sweet potatoes, butter, brown sugar and egg.
3. In a small bowl microwave safe bowl, stir together the raisins, pineapple and pineapple juice. Warm in microwave 30 sec. Let stand 5 min.
4. Meanwhile, grease an 8x8" baking dish. Set aside.
5. Add the raisins/pineapple mixture to the sweet potato mixture.
6. Stir in the salt, pecans, and vanilla.
7. Spread into prepared baking dish.
8. Cover with marshmallows. Press down slightly.
9. Bake 20-30 min or until marshmallows are melted and slightly toasted.