Serving Size : 8
2-1/2 pounds sweet potatoes
3 tablespoons butter or margarine
1/4 cup pancake syrup
2 tablespoons brown sugar
2 tablespoons flaked coconut, optional
1/3 cup pecan halves, chopped
1-1/2 cups miniature marshmallows
Spray an 8×8″ baking dish with nonstick cooking spray. In a 3 quart saucepan, place sweet potatoes and water to cover; heat to boiling. Reduce heat; cover and simmer 25-30 minutes until tender. Drain potatoes and cool slightly. Peel and cut into large chunks; place in prepared dish. Preheat oven to 350 degrees.
In a small saucepan, melt butter; stir in syrup, sugar and coconut (if using). Over low heat, cook, stirring, 3 to 5 minutes until blended. Sprinkle nuts over sweet potatoes then top with syrup mixture. Bake 25 minutes. Top with marshmallows; bake 5 to 7 minutes until marshmallows are lightly browned.