Step 1

Preheat the oven to 425 degrees. Lightly oil the outside of the sweet potatoes. Bake for one hour or until a paring knife easily passes all the way through to the center. Reduce the heat to 350 degrees and cool the sweet potatoes for about 30 minutes.

Step 2

Use a potato ricer to press out the cooked sweet potato into an 8-inch square baking pan or peel the sweet potatoes and mash the flesh into the pan. Stir in the pineapple, butter, cream/half-and-half/milk, and cinnamon (you can add a little brown sugar or maple syrup at this point if you don’t think it’s sweet enough, but I thought the pineapple made it plenty sweet). Spread evenly into the pan.

Step 3

Sprinkle the pecans evenly over the top of the sweet potatoes then follow with the brown sugar and last the marshmallows. Bake for 25 minutes then turn the oven to broil and broil until the marshmallows reach desired brownness. Serve immediately.