Sweet Potato Casserole
1/2 C. raisins
1/3 C. sweet sherry
3 medium sweet potatoes
2/3 C. brown sugar
4 T. butter, melted
1/2 C. fresh orange juice
1 t. finely chopped orange zest
2/3 t. ground cinnamon
1/4 t. ground ginger
pinch ground nutmeg
pinch of ground allspice
1/2 C. coarsely chopped pecans
1 C. drained pineapple cubes, coarsely chopped
1 1/2 C. miniature marshmallows
Preheat oven to 375°F. 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, the peel, puree with a food processor or food mill, 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.