Sweet Potato Casserole

This is a recipe that I've been meaning to post since Thanksgiving. It's one of those simple things that everyone has a take on but is always included at Holiday meals. Unless you are me, and your baby just happens to get on a Sweet Potato Casserole kick and demand it of you every other week until your husband wants to throw it at you every time it shows up on the dinner table.

I can honestly say we have eaten Thanksgiving dinner several times since then, including yesterday (which is after Christmas). Sweet Potatoes are a super food though, so I have regulated the guilt to the back of my mind, though I could probably attribute a few of these 20 lbs I've gained in the 27 weeks of pregnancy to sweet potato casserole.

Sweet Potato Casserole
4 large sweet potatoes, peeled and cubed
1 cup drained crushed pineapple (or more if you like it)
1 cup light packed brown sugar
1 tbs cinnamon
4 tbs butter (optional really but I'm from the south, we like butter with everything)
Large or Small Marshmellows (your choice and I vary it depending on what I happen to have on hand).

Directions:
Boil sweet potatoes in salted water until tender. Process through a Potato Ricer or mash until smooth. Place all ingredients in a casserole dish, mix well and top with Marshmellows. Bake in a 350 degree oven for 20 minutes or until Top is browned but not burnt.