Sweet Potato Casserole

Serves 4 to 6

½ cup raisins ⅓ cup sweet sherry 3 whole medium sweet potatoes ⅔ cup brown sugar 4 tablespoon melted butter ½ cup fresh orange juice 1 teaspoon finely chopped orange zest 1 teaspoon pumpkin pie spice ½ cup coarsely chopped pecans 1 cup drained pineapple cubes, coarsely chopped 1½ cups miniature marshmallows

Preheat oven to 375°. Soak raisins in sherry until soft, about 30 minutes. Drain raisins and transfer to a large bowl, discarding sherry. Meanwhile, place sweet potatoes in a roasting pan and bake until tender, about 40 minutes. Allow potatoes to cool, then peel, purée with a food mill or food processor, and add to raisins. Add brown sugar, butter, orange juice, orange zest, and pumpkin spice and mix well. Fold in pecans and pineapple and transfer to an 8" baking dish. Bake casserole for 20 minutes, then cover with marshmallows and bake until marshmallows are golden, about 5 minutes more.