Roasted Sweet Potatoes with Candied Pecans

• 2 lb. sweet potatoes, peeled, cut into 1-inch chunks (about 6-1/2 cups)
• 1/2 cup KRAFT Classic CATALINA Dressing
• 1 can (8-1/4 oz.) crushed pineapple, drained
• 1-1/4 cups JET-PUFFED Miniature Marshmallows
• 1/4 cup dry KOOL-AID Orange Flavor Sugar-Sweetened Drink Mix
• 2 Tbsp. water
• 1 cup PLANTERS Pecan Halves

1. Heat oven to 350F.
2. Cook sweet potatoes in boiling water in large covered saucepan 15 min.
3. or until tender; drain.
4. Toss with dressing and pineapple.
5. Spoon into 13x9-inch baking dish sprayed with cooking spray; top with marshmallows.
6. Bake 25 to 30 min.
7. or until marshmallows are golden brown.
8. Meanwhile, cook and stir dry drink mix and water in medium skillet on medium-high heat until mixture just begins to come to boil.
9. Stir in nuts; cook and stir 3 to 5 min.
10. or until liquid is reduced and syrupy and nuts are well coated.
11. Spread nuts on baking sheet sprayed with cooking spray; let cool completely.
12. Coarsely chop coated nuts; sprinkle over baked sweet potato mixture.

sweet potatoes, dressing, pineapple, jetpuffed miniature marshmallows, orange flavor, water, halves

Taken from www.kraftrecipes.com/recipes/roasted-sweet-potatoes-candied-pecans-156248.aspx (may not work)