President and CEO Kristina Bouweiri cherishes her time with family, and when the holidays come around, she takes the time to make her five kids’ favorite dishes. For Thanksgiving, she takes a traditional side dish – Sweet Potato Casserole – and adds a tropical twist for a even sweeter experience! It’s a simple addition that personalizes a traditional Thanksgiving side and creates another fond memory for her family’s holiday traditions.
Kristina Bouweiri’s Sweet Potatoes with Marshmallows
Serves 8-10
2- 40 ounce cans yams, drained
1 20 ounce can of pineapple tidbits
I small onion chopped
4 ounces chopped pecans
1 cup brown sugar
1 cube of butter
2 bags marshmallows
Open cans of yams and pineapple, and drain off juices. Melt butter in pan, sauté onions and pecans until onions are light brown. Mix in 1 cup of brown sugar. Add potatoes and pineapple and mash together. Place in baking pan. Bake in a 350 degree oven for 45 minutes. Take out and place marshmallows on top. Bake for about 15 minutes watching it closely to make sure marshmallows don’t burn or spill over the pan into the oven.
