Drain out about 1/4 of the sweet potato juice and put in a sauce pan. Add the pineapple chunks with about half the juice. Add the brown sugar and the cinnamon. Mix the cornstarch with about 1/4-cup of the pineapple juice and add to the sauce pan. Cook over med to high heat, stirring until bubbling and starting to thicken. Stir in the pecans if using them.
Pour in to 8 by 8 glass baking pan. Place the pineapple slices on top of the potato mixture. Sprinkle with the marshmallows.
Bake for about 30 minutes at 350°F. Serve hot.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.