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, .