Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 can | Pineapple chunks in juice -- |
| 13½ \N | Ounces |
| 3 cups | Ham -- cubed |
| 2 cups | Sweet potatoes, canned -- |
| \N \N | Cooked, sliced |
| ⅓ cup | Packed brown sugar |
| ¼ cup | All-purpose flour |
| ¼ teaspoon | Curry powder |
| ⅛ teaspoon | Black pepper |
| 2 tablespoons | Vinegar |
| ¾ cup | Water |
| 1 cup | All-purpose flour |
| 2 teaspoons | Sugar |
| 2 teaspoons | Baking powder |
| ¼ teaspoon | Salt |
| ½ cup | Macadamia nuts -- chopped |
| 2 larges | Eggs |
| ½ cup | Milk |
| 2 tablespoons | Margarine -- melted |
| ½ teaspoon | Ground cinnamon -- optional |
TOPPING
CASSEROLE: Drain pineapple and reserve syrup. Layer pineapple chunks, cubed ham and sliced cooked sweet potatoes in a 2-quart casserole.
Combine brown sugar, flour, curry powder and pepper. Blend in the reserved pineapple juice, water and vinegar. Pour mixture over casserole. Bake in preheated 375-degree oven for 20 minutes. Cover with topping and bake 20-25 minutes longer or until golden brown.
TOPPING: Combine flour, sugar, baking powder, salt , cinnamon (if using) and chopped nuts. Beat egg yolks until creamy. Stir in milk and margarine. Add dry ingredients and stir just until dry particles are moistened. Beat egg whites until stiff then fold into batter.
Recipe By : Jo Anne Merrill