Easy Sweet Potato Casserole

I can have sweet potatoes everyday of the year. They’re sweet and delicious whichever way they’re prepared. Since it’s almost Thanksgiving, there is an abundance of sweet potatoes and yams.

I used Hawaiian purple sweet potatoes though you can use any type of sweet potato or yam in this recipe.

Serving size: 2-3


  • 1 lb sweet potatoes, peeled and cubed
  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 2 tablespoons water
  • A handful of pineapple marshmallows*


  • Melt butter in a saucepan over medium heat.
  • Add sweet potatoes, brown sugar and water. Stir well.
  • Cover saucepan and let simmer over low heat until sweet potatoes are tender about 15 minutes. Stir every 3 minutes.
  • Remove from heat and place into serving ware.
  • Sprinkle a handful of pineapple marshmallows over the sweet potatoes and toast using a creme brulee torch, or you can toast under the oven broiler for a couple minutes.

Li’l Puffs Fall Flavors

Fall is here and so is our fall flavored marshmallows. Last year, we introduced our gingerbread spice and pumpkin pie spice puffs locally through our retail partner in Sunnyvale, C.J. Olson Cherries. They were an instant hit so we decided to bring them back this year.