From our Kitchens to YoursMolly’s Sweet Potato PuddingServes 12Preheat oven to 350 degreesIngredientsSix large sweet potatoes, peeled and quartered½ cup butter melted2/3rds cup dark brown sugar½ cup white sugar4 eggs beaten½ cup orange juice3 tablespoons apricot jam2 teaspoons vanilla extract½ teaspoon of cinnamon½ teaspoon of nutmeg½ cup fresh pineapple chunks (small)Either miniature or large marshmallows to place on topMethodButter a 2 ½ quart either square or circular Pyrex baking dishBring a large pot of water to a boil. Add the potatoes and cook until tender, about 20 minutes. Drain and mash.In a large bowl, combine all the ingredients. Mash/stir until smooth. Pour into the buttered dish. Bake in a preheated oven for 40 minutes.Take it out of the oven, and place marshmallows over the top. Turn on the broiler and toast the marshmallows for about 30 seconds.