Sweet potatoes and pineapple

Yield: 12 Servings

Measure Ingredient
6 larges Sweet potatoes
1 can (20-oz) crushed pineapple in juice
¼ teaspoon Salt; (optional)
¼ cup Brown sugar; or to taste
½ teaspoon Cinnamon; or to taste

From: Annice Grinberg <VSANNICE@...> Date: Sun, 18 Aug 96 07:17:00 +0300 Bake the sweet potatoes in microwave or oven till soft. Scoop out the insides and mash. Lightly drain the pineapple and add to potatoes. Add remaining ingredients.

Put into a greased or sprayed baking dish and bake at 350-375F for about half an hour.

This keeps about a week in the fridge, and freezes very well. Serves 12.

JEWISH-FOOD digest V96 #003

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .

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