Checkerboard Sweet Potatoes

I made this dish for our family's pot-luck-style Thanksgiving last year.  It probably looked better than it tasted, but if you like your sweet potatoes a 'la casserole, then this one's for you.

Recipe from familycircle.com

Ingredients

• 3 pounds sweet potatoes, peeled and cut into 2-inch chunks
• 1/2 cup whole milk
• 4 tablespoons butter
• 1 8 ounce can crushed pineapple, drained
• 1/4 cup brown sugar, packed
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 20 marshmallows
• 40 pecan halves

Directions

1. Cover sweet potatoes with cold water and bring to a boil. Reduce to a simmer and cook 12 to 15 minutes or until knife-tender. Drain and return to pot. Mash potatoes with a potato masher, then stir in milk, butter, pineapple, brown sugar, pumpkin pie spice and salt.

2. Transfer mixture to a 2 1/2-quart oval casserole dish; smooth out top. Starting at the top left, alternate one marshmallow with two pecan halves until the entire casserole is covered. Bake at 350 degrees F for 25 to 30 minutes, or until marshmallows are browned and puffed.