Sweet Potato Casserole with Honey

Fall is the season for sweet potatoes!

• 5 large sweet potatoes
• 1 (8 oz) can crushed pineapple
• 1 cup flaked coconut
• 1/2 cup chopped pecans
• 1/4 cup honey
• 1 1/2 cup miniature marshmallows

Cook sweet potatoes in boiling water for 45 minutes to 1 hour or until tender.  Let cool to the touch, peel and mash.  Combine sweet potatoes, pineapple, coconut, pecans and honey, mixing well.  Spoon into a lightly greased 2 quart casserole pan.  Bake at 350 degrees for 20 minutes.  Remove from oven, top with marshmallows and bake an additional 5 minutes or until marshmallows are golden brown.