 |
Prep Time: 50 Minutes Cook Time: 30 Minutes |
Ready In: 80 Minutes Servings: 8 |
|
Sweet potatoes take on a tropical twist with crushed pineapple mixed in. I add a crumb topping, which bakes to a pretty golden color, and a fresh pineapple garnish. Mary Gaylord, Balsam Lake, Wisconsin Ingredients:
4 large sweet potatoes (3-1/2 pounds) |
1 can (8 ounces) crushed pineapple, undrained |
6 tablespoons butter, melted, divided |
3/4 teaspoon salt |
pinch pepper |
1/2 cup crushed saltines |
2 tablespoons brown sugar |
pinch ground cloves |
Directions:
1. In a large saucepan, cover sweet potatoes with water; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until tender. Drain and cool.
2. Peel the potatoes and place in a large bowl; mash. Add the pineapple, 2 tablespoons butter, salt and pepper; mix well.
3. Transfer to a greased 2-qt. baking dish. Combine saltines, brown sugar, cloves and remaining butter; sprinkle over potatoes. Bake, uncovered, at 375° for 30 minutes. Yield: 8-10 servings.
|
|