Pineapple Sweet Potato Bake |
|
 |
Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 8 |
|
Thanksgiving just wouldn't be the sane without this fruity casserole. I think you'll agree it's an attractive addition to any autumn meal. Ingredients:
6 large sweet potato (about 4-1/2 pounds) |
1 can (20 ounces) pineapple chunks |
1 cup sugar |
2 tablespoons cornstarch |
1/2 cup butter, cubed |
16 maraschino cherries |
ground cinnamon |
Directions:
1. Place sweet potatoes in a Dutch oven or large kettle and cover with water. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until tender. Drain; cool slightly. Peel and cut each potato lengthwise into quarters; cut each quarter into two or three wedges. Place in a greased 13-in. x 9-in. baking dish.
2. Drain pineapple, reserving juice. Sprinkle pineapple over potatoes. In a saucepan. combine sugar and cornstarch. Stir in the reserved pineapple juice until blended. Add butter. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Pour over potatoes and pineapple. Top with cherries; sprinkle with cinnamon. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 8 servings.
|
|