Sweet Potato and Pineapple Casserole Recipe

Sweet Potato and Pineapple Casserole picture

Summary

Servings10Cuisine
CourseTaste
MethodVegetarian
Main Ingredient

Ingredients

 Canned vacuum packed sweet potatoes2 Pound (Undrained)
 Pineapple8 3⁄4 Ounce, crushed
 Nutmeg1⁄8 Teaspoon
 Salt1 Teaspoon
 Light brown sugar2 Tablespoon
 Butter/Margarine1⁄4 Cup (4 tbs), melted
 Light brown sugar1⁄3 Cup (5.33 tbs), firmly packed
 Butter/Margarine1⁄2 Cup (8 tbs), melted
 Cornflakes2 Cup (32 tbs)

Nutrition Facts

Serving size

Calories 292 Calories from Fat 122

% Daily Value*

Total Fat 14 g21.4%

Saturated Fat 8.7 g43.6%

Trans Fat 0 g

Cholesterol 36.3 mg

Sodium 325.5 mg13.6%

Total Carbohydrates 41 g13.8%

Dietary Fiber 2.2 g8.8%

Sugars 17.7 g

Protein 3 g5.4%

Vitamin A 169.6% Vitamin C 30.7%

Calcium 3.5% Iron 20.8%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) Preheat oven to 325F.

MAKING
2) In a large bowl, place the potatoes and mash smoothly.
3) Add pineapple, nutmeg, salt, 2 tablespoons sugar, and 1/4 cup butter.
4) Using a fork, mix until well combined.
5) In a 1-1/2-quart shallow baking dish, spread the potatoes evenly.
6) Make Crunchy Topping: In a medium bowl, mix sugar with butter.
7) Add cornflakes; toss until cereal is well coated.
8) Sprinkle evenly over sweet potato mixture.
9) Without covering, bake for 40 minutes, or until topping is brown and crisp.

SERVING
10) Serve the casserole at once.

TIP:
For better flavor it can be made a day before and reheated while serving.
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