The lower starch in sweet potatoes makes it possible to whip them. Regular potatoes would turn into a gluey mess, unless there was a LOT more butter involved. Not that you’d be inclined to substitute–just thought I’d remind you, hey, don’t try to apply this technique to other potatoes.
A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.
Pineapple Sweet Potato Casserole
1 can (1 lb, 2 oz.) whole sweet potatoes
3 Tbsp. butter
1/2 tsp. salt
1/4 cup orange juice
1 8-3/4 oz. can or 1 cup crushed pineapple, drained
4 large marshmallows, cut in half
Mash potatoes, add butter, salt, orange juice and cinnamon; beat with electric or hand beater until light and fluffy. Add pineapple. Pour into a greased 1 qt. casserole; dot with butter. Bake in 350 degree oven about 45 minutes.
During the last 10 or 15 minutes of baking time, top casserole with marshmallows (walnut or pecan halves and pineapple spears, too, if you wish) and bake until marshmallows are melted and golden. Yields 6 servings.