Sweet potato and pineapple casserole
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Sweet potatoes; peeled |
| ½ | Granny smith apple; peeled, cubed | |
| 8 | ounces | Pineapple chunks - reserve juice |
| 1 | dash | Salt |
| 1 | dash | Cinnamon |
| 1 | dash | Freshly grated nutmeg |
| ½ | cup | Water |
Directions
Makes 6 servings.
Preheat overn to 350F (175C). Lightly oil a 13 x 9-inch casserole dish.
Slice the sweet potatoes crosswise into ¼-inch-thick slices. Toss in prepared casserole dish with the apple and pineapple chunks. Season with cinnamon, nutmeg and salt. Pour pineapple liquid and water over mixture and cover with foil. Bake 60 to 90 minutes, or until very tender.
Per serving: 51 Calories (kcal); trace Total Fat; (2% calories from fat); 1g Protein; 12g Carbohydrate; 0mg Cholesterol; 51mg Sodium Food Exchanges: ½ Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Recipe by: The No-Tofu Vegetarian Cookbook by Claessens, page 189 Converted by MM_Buster v2.0n.