1/2 cup of raisins 1/3 cup of sweet sherry 3 medium sweet potatoes 2/3 cup of brown sugar 4 tablespoons of butter, melted 1/2 cup of fresh orange juice 1 teaspoon of finely chopped orange zest 2/3 teaspoon of ground cinnamon 1/4 teaspoon of ground ginger Pinch ground nutmeg Pinch of ground allspice 1/2 cup of coarsely chopped pecans 1 cup of drained pineapple cubes, coarsely chopped 1 1/2 cup of miniature marshmallows
Preheat oven to 375ºF. Soak raisins in sherry until soft, about 30 minutes. Drain raisins and transfer to a large bowl, discarding sherry. Meanwhile, place sweet potatoes in a roasting pan and bake until tender, about 40 minutes. Allow potatoes to cool, the peel, puree with a food processor or food mill, and add to raisins. Add brown sugar, butter, orange juice, orange zest, and pumpkin spice and mix well. Fold in pecans and pineapple and transfer to an 8 inch baking dish. Bake casserole for 20 minutes, then cover with marshmallows and bake until marshmallows are golden, about 5 minutes more.
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