Sweet Potato, Pineapple and Marshmallow Dish

Method

Preheat the oven to 180 °C.
Peel the sweet potatoes. Cut them in slices, and put them in a saucepan.
Pour a bit of water into the saucepan so that the sweet potatoes can stew.
Cover the saucepan with the lid.
When the sweet potatoes are soft, drain any excess water.
Stir the sugar and the butter into the sweet potatoes. The sweet potato mixture will have a fine texture.
Allow it to boil with the lid off until all the water has evaporated.
Let the fine sweet potato cool down.
Place the pineapple rings on a cooling rack to drain any excess liquid.
Line a baking tray with foil and grease it well with butter.
Place the pineapple rings on top of the foil.
Spoon the sweet potatoes generously in heaps onto the pineapple rings.
Place a large marshmallow on top of each little heap.
Bake for 15 to 20 minutes or until the marshmallows begin to melt.
Serve immediately.