1 can (2 pounds 8 ounces) cut sweet potatoes, drained
1 can (8 ounces) crushed pineapple, drained
1/2 cup maple syrup
1/2 cup pecan halves
1/4 cup sliced dried apricots (optional)
1/4 cup packed brown sugar
1 tablespoon butter or margarine, melted
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
Place sweet potatoes in an ungreased 1-1/2 qt. baking dish. Combine remaining ingredients; pour over the potatoes. Bake, uncovered, at 350 deg F for 45 minutes or until heated through.
Yield: 8 -10 servings.
NOTE
I’d leave off the marshmallows until 5 minutes before you take it from the oven and then sprinkle on top and brown carefully under the broiler.