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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is another recipe from the 2006 quick cooking annual cookbook. This sounds delicious. Ingredients:
1 1/2 lbs sweet potatoes (about 6 medium) |
1/3 cup crushed pineapple |
2 tablespoons butter, melted |
1 tablespoon orange juice |
1 egg, beaten |
1 teaspoon salt |
1/4 teaspoon ground mace |
1/8 teaspoon ground ginger |
1/3 cup flaked coconut |
1/3 cup finely chopped pecans |
2 tablespoons brown sugar |
Directions:
1. Place sweet potatoes in a Dutch oven.
2. Cover with water and bring to a boil.
3. Reduce heat, cover and cook for 30-35 minutes, or until tender.
4. Drain and cool slightly.
5. Peel the potatoes and place in a large mixing bowl.
6. Mash.
7. Add the pineapple, butter, orange juice, egg, salt, mace and ginger; mix well.
8. Transfer to a greased 11x7x2 inch baking dish.
9. Bake, uncovered, at 400°F for 20-30 minutes or until heated through.
10. Combine the coconut, peanuts and brown sugar.
11. Sprinkle over the top.
12. Bake 8-10 minutes longer or until topping is lightly browned.
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